April 19th

theresa albert - my friend in food


Bean and Fennel Cassoulet

fennel bulb

I am always looking for ways to add beans to our repertoire. This dish is great when you have one vegetarian at the dinner table, it is a main dish for them and and a side dish for the others. Great served with  fish or chicken like this Poached Tarragon Salmon, something about the pink of the fish and the creamy whiteness of the cassoulet just softens any day.

Serving Size  : 6     Preparation Time 10 minutes

1     bay leaf
6    garlic clove — unpeeled, crushed
1   tablespoon extra virgin olive oil
2    heads  fennel
46 ounces canned  diced tomato
1    28 oz. can  cannellini beans
1 cup  parsley — chopped fresh
1  lemon — juiced
black pepper to taste
1/2  cup  grated parmesan cheese

In a very large pot, stir together bay leaf, garlic and oil. Simmer over low heat for 5 minutes while you prepare the fennel.

Cut stalks off fennel bulb.  Chop the feathery leaves and reserve.  Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly.  There should be about 8 cups of fennel slices.  Discard stalks. Add fennel to the pot and cook fennel over medium-low heat until wilted , about 10-12 minutes.  Do this in batches if necessary.

Add tomato to fennel; cook 5 or 6 minutes.  Drain beans and add  to the pot, tossing gently to combine all the ingredients, simmer 5 minutes. Stir in parsley, lemon juice and chopped fennel leaves.  Season with salt and pepper.

Serve with crusty whole grain bread in soup plates or deep bowls topped with parmesan cheese.

Any remaining stew is delicious for lunch wrapped in a whole grain wrap and topped with cheddar!

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


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