Warm salad of cannellini beans and fennel
Instructions
Cook the beans after overnight soaking.
Clean the fennel, place them in salted water, drain and cut them into slices.
Braise for 10 minutes the beans cooked in olive oil, garlic and chilli, wetting with a little cooking water.
In a salad bowl combine the fennel beans still warm, season with salt, drizzle with vinegar and chopped parsley.
Ingredients and dosing for 4 persons
- 200 g of cannellini beans
- 2 fennel
- 1/2 lemon
- Chopped parsley
- 50 g of olive oil extra virgin
- Salt
- 2 cloves of garlic
- Hot pepper
- Balsamic vinegar