1 small onion, chopped

2 cloves garlic, minced

1 small bulb fennel, trimmed of stalks and stem, chopped

1 T. honey

2 C. crushed tomatoes

1/3 C. red wine

2 tsp. dried Greek oregano or other high-quality dried oregano

Salt and pepper to taste

1 small piece cinnamon stick

2 15-ounce cans of gigantes or other large white beans, drained

1 C. fresh bread crumbs

1/2 C. shredded or crumbled mezithra or parmesan cheese

2 T. butter, melted

 

In a large sauté pan, heat the oil and add the onion, garlic, and fennel, and sauté until the vegetables are beginning to caramelize. Add the honey, and stir to combine. Add the tomatoes, red wine, and oregano. Taste the sauce, adding salt and pepper to taste. Add the cinnamon stick, and simmer the sauce, stirring occasionally for 15–20 minutes. Remove the cinnamon stick. Heat the oven to 375ºF, and brush a 4-quart baking dish with olive oil. Combine the beans with the sauce, and spoon into the prepared baking dish. In a small bowl, combine the bread crumbs, cheese, and butter. Cover the beans with an even layer of the topping. Place in the oven and bake 25–35 minutes or until the topping is evenly browned. Serve.

 

 

Yield:

Calories:

Fat:

Fiber: