Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron

4 steps · 45 min total

1. 01

   Steep the Saffron

   Combine the saffron threads with 2 tablespoons of boiling water in a small heat-proof bowl or measuring cup. Let it steep for 5 minutes; the water will turn a deep golden color.
2. 02

   Sauté Fennel and Onion

   Heat the 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the sliced fennel and onion, then cook, stirring occasionally, until they soften and become tender, about 5 minutes.
3. 03

   Combine and Season

   Add the 3 cups of cannellini beans and the steeped saffron mixture to the skillet. Stir everything together to blend, then season to taste with salt and pepper. If the mixture seems a bit dry, pour in a splash of vegetable broth until it reaches your preferred consistency.
4. 04

   Garnish and Serve

   Sprinkle with fresh flat parsley or fennel fronds just before serving. This dish is best served warm.