Braised White Beans and Fennel with Greens

The technique of braising isn’t just for meat. In this recipe, the same principle is applied to transform humble dried white beans and vegetables into a rich, vegetarian one-dish meal – simply omit the cheese (or use a vegan cheese substitute) to make it vegan. The cooking time might seem long but is mostly hands-off, and is needed to ensure the final dish is creamy and meltingly tender.

1 pound dried giant white beans, such as gigante

2 tablespoons olive oil

1 large onion, diced

1 small fennel bulb, peeled and thinly sliced

4 cloves garlic, minced

8 ounces grape tomatoes

1/2 cup white wine

3 sprigs thyme

2 cups vegetable stock, plus more as needed

10 ounces baby greens, such as spinach or swiss chard

1/2 lemon, juiced

1/2 cup parmesan cheese, grated

Place the beans in a large mixing bowl. Cover with cold water and let soak for at least 8 hours or overnight. Drain the soaking water and discard. Preheat oven to 375°F.

Heat a braiser set over medium heat for 5 minutes. Add the olive oil along with the onions, fennel and a pinch of salt. Sauté until the vegetables are beginning to soften and caramelize, about 10 minutes. Add the garlic and cook 2 minutes longer. Add the tomatoes, white wine and thyme sprigs. Simmer until the wine is reduced by half, about 5 minutes. Add the beans and vegetable stock to the pot. Bring to a simmer, cover with lid and place in the preheated oven. Cook until the beans are almost completely softened, about 1 1/2 hours.

Carefully remove the pan from the oven and remove the lid. Place the beans back into the oven, uncovered. Simmer the beans until tender and creamy, about 30 minutes longer.

Remove beans from the oven, add the spinach, lemon juice and parmesan cheese and toss until spinach is wilted and cheese is melted. Season to taste with additional salt and pepper if needed.