White Beans with Zucchini and Fennel
- 2 ½ c dried butter or fave beans, soaked in 4 c water overnight
- 4 ½ c water
- 2 Tbsp olive oil
- 1 Tbsp curry powder
- 1 large fennel head, chopped
- 1-2 zucchini, sliced into ribbons
- Juice of half a lemon
- 3 Tbsp fresh parsley, chopped
- 3 Tbsp fresh dill, chopped
Drain the soaking beans. Place them in a pan with the water and bring to a boil. Reduce the heat, cover and simmer for 1-1 ½ hours until tender.
Heat olive oil in a sauté pan. Stir in the curry powder and fennel. Fennel will become slightly translucent. Add zucchini and sauté until slightly tender but still crisp. Remove from heat. Toss in the cooked beans, lemon juice and herbs. Serve warm.