Yellow Eye Beans and Fennel Casserole
(courtesy of Rancho Gordo in Napa. Serves 4 to 6)
2 large fennel bulbs, trimmed
6 tablespoons extra-virgin olive oil, divided
½ medium yellow onion, chopped
4 cloves garlic, finely chopped
2 bay leaves
Leaves from 4 to 6 stems fresh thyme
½ cup white wine
1 cup vegetable stock
3 to 4 cups cooked Rancho Gordo yellow eye or snowcap beans, drained
Zest of 1 lemon, plus 1 squeeze of lemon
Salt and pepper, to taste
Preheat oven to 400 degrees F.
Cut fennel bulbs in half; cut crosswise into slices about ½-inch thick, then roughly chop. Rinse well.
Heat a large sauté pan or skillet over medium heat, and add 2 tablespoons of the oil. Add onion and sauté until soft and caramelized, about 10 minutes. Remove onion and reserve. Add remaining oil to pan, then add fennel, garlic, bay leaves, and thyme. Sauté until fennel is soft and beginning to turn golden, about 10 minutes or so. Add wine and vegetable stock and stir, scraping bottom of pan to deglaze it. Let this cook for about 5 minutes. Stir in the onions, beans, lemon zest, and squeeze of lemon juice. Taste and season generously with salt and pepper. Transfer the vegetable mixture to a wide baking dish. Sprinkle topping over dish (see recipe below), cover dish with foil, and bake 30 to 40 minutes.
Uncover and bake until the top is golden, 15 to 20 minutes more. Remove and let sit for 10 minutes. Garnish with fresh herbs before serving.
For topping
2 tablespoons butter or olive oil
½ cup dried breadcrumbs
½ cup finely grated Parmesan cheese
½ cup minced fresh basil, plus more for garnish
In a small pan, melt butter (or olive oil) over medium-low heat. Add breadcrumbs, cheese, and basil, and stir to mix well.
