Crostone col Finocchio e Fagioli - White Bean and Fennel Croston

by Elaine Trigiani

1-1/2 cups white beans (zolfino, cocco, great northern, navy)
1 red onion, finely chopped
1 fennel bulb, chopped into small cubes, some light green fronds included
Olive oil
Sage leaves
Salt
Black pepper
Hearty bread

Boil beans with odori (sage plus any or all of: carrot, celery, onion, parsley, fennel stalks) until they’re tender. Sauté the onion, chopped fennel and sage in olive oil. When the onions are almost translucent add the cooked white beans with some of their broth, olive oil and salt to taste and simmer until the beans are hot.

Spoon the beans onto slices of hearty, dense-crumbed, wood-oven baked bread, drizzle with olive oil and season with freshly ground black pepper. Or serve the beans as a side dish, always with oil and black pepper.

Yield: 6 servings

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Appetizers