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White bean casserole

Ingredients 10
Servings 6


  • 250
    dried white beans, soaked overnight
  • 30
    olive oil
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    fresh fennel bulb, chopped
  • 410
    tomatoes, chopped
  • 5
    chopped thyme
  • 5
    chopped rosemary
  • salt and milled pepper
  • chopped parsley


Drain beans. Place in a large saucepan and add water to cover. Simmer gently for 1 hour, or until tender and cooked. Drain. Meanwhile, heat oil and sweat onion, garlic and fennel until tender, about 10 minutes. Add tomatoes (including juice), thyme and rosemary. Bring to simmering point. Add beans and seasoning and simmer for 15 minutes. Sprinkle with chopped parsley and serve with oxtail stew (see recipe).

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