Braised Fennel And White Beans - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 3 cups)
1 medium red onion, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 2 cups)
1 (15 1/2 ounce) can white beans, drained and rinsed
1 cup chicken stock
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons coarsely chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon unsalted butter, softened

Preparation

Heat oil in a large heavy saute pan over medium high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, oregano, 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat.
Garnish with additional oregano leaves to serve.