Green Beans and Fennel Ragout

[Guest guest]

Green Beans and Fennel Ragout

 

3 garlic cloves

1 1/2 cups chopped onions

3 tablespoons olive oil

3 potatoes, cut in 1/2 " cubes

3 cups undrained fresh tomatoes

1 teaspoon dried thyme

1 cup water

1 lb. green beans

2 cups fennel bulb, sliced 1/4 "

2 pinches of saffron threads

salt and pepper to taste

1 1/2 teaspoons orange peel, grated

 

In soup pot, saute garlic and onions in olive oil, stirring occasionally, until

onions are translucent.

Add potatoes and tomatoes.

Stir in thyme and water.

Cover and bring to boil, reduce heat, simmer.

Stem the green beans and cut into 1 " pieces.

Add the beans and sliced fennel bulb to the pot.

Stir in saffron, orange peel, lemon juice.

Cover and simmer for 15 to 20 minutes, stirring occasionally, until potatoes and

green beans are tender.

Add salt and pepper.

Serve with crusty bread and brie.

Makes 4 to 6 servings.