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1 Bulb Fennel
1 Radicchio
1 Sprig Rosemary
1/2 tsp red hot Pepper Flakes (or to taste)
2 bay leaves
2 cups water
3 Tbsp Olive Oil
6 Garlic cloves, whole
Cranberry Beans, shelled
Pepper
Salt
½ Lemon, Squeezed
½ Loaf Bread
In a medium pot heat 2 Tbsp olive oil over medium heat. Add garlic and sauté for about 3 minutes, or until it begins to turn golden brown.
Add red hot pepper flakes and rosemary and cook for another 2-3 minutes until golden.
Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes
Add water, bay leaves and 1 tsp salt. Bring to a boil for about 5 minutes uncovered.
Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy. Season with more salt to taste.
Meanwhile, using a mandoline or sharp chef’s knife slice fennel into paper thin strips. Roughly chop radicchio. Toss with 1 Tbsp olive, lemon juice and season with salt & pepper to taste.
Toast thick slices of bread and drizzle with olive oil. Serve beans warm on toast and salad on the side.
