Ingredients: 3 cups cooked cannellini beans, with the liquid that clings to them,1 tablespoon extra virgin olive oil,1 cup chopped fennel, fronds reserved,Minced flat-leaf parsley,1/2 cup chopped red onion,1/4 teaspoon saffron threads,Salt and freshly ground black pepper,vegetable broth, as needed,2 tablespoons boiling water
Instructions:
- Combine saffron and boiling water in small heat-proof bowl or measuring cup; set aside for 5 minutes.
- Heat oil in large nonstick skillet; add fennel and onion. Cook, stirring occasionally, until tender, about 5 minutes.
- Add beans and saffron mixture to skillet and stir to blend. Season to taste with salt and pepper. If mixture seems dry, add bean cooking liquid or vegetable broth to achieve desired consistency.
- Sprinkle with parsley or fennel fronds and serve immediately.
