Ingredients

1/4 c EVOO

1 garlic clove, minced

1 large fennel, halved, cored & chopped

(reserve fronds for garnish)

1/4 c water

15 oz cooked white beans (1c dried/cooked)

2 T lemon juice

1 t sea salt

1/4 t black pepper

Preparation

  1. Cook garlic in EVOO 1-2 min, remove.
  2. Saute fennel in EVOO 5 min, until brown & carmelized.
  3. Add water to pan & cook fennel 5 min until softened & water evaporates.
  4. Puree everything. Serve room temp or chilled.
  5. Keep 5 days in fridge.