Citrus-Braised Fennel With White Beans
Updated Nov. 20, 2025
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large fennel bulbs (each 10 to 12 ounces), ideally with fronds attached
- 2tablespoons extra-virgin olive oil
- 1teaspoon kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
- 1medium-large orange, zested and juiced (about 1 tablespoon zest and ¼ cup juice)
- 1cup vegetable broth (see Tip)
- ¼cup walnuts, roughly chopped
- 1(15-ounce) can cannellini beans, drained and rinsed
- Flaky sea salt
- ¼cup pitted Castelvetrano or other green olives (about 8 to 10 olives), sliced
Nutritional analysis per serving (2 servings)
603 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 78 grams carbohydrates; 23 grams dietary fiber; 19 grams sugars; 22 grams protein; 1690 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the stalks and fronds off the fennel. Reserve the wispy fronds and chop 2 tablespoons; save the stalks for soups or broths. Slice the fennel bulbs in half lengthwise through the core. Slice each half into quarters so you have eight pieces per bulb (try to slice as evenly as possible).
- Step 2
In a 12-inch sauté pan, heat the olive oil over medium-high heat. Once shimmering, add the fennel. Cook undisturbed for 2 to 3 minutes, then flip and cook for 2 to 3 more minutes. Flip the fennel onto its side (there should be at least one flat side on each wedge) and cook for 2 minutes, until all sides are somewhat browned, 6 to 8 minutes total.
- Step 3
Reduce the heat to medium. Add the kosher salt and pepper to taste and gently toss. Pour in the orange juice (not zest), scraping up any browned bits from the bottom. When the juice has mostly boiled down, add the broth. Cover and cook for 15 minutes, reducing the heat as needed to maintain a rapid simmer.
- Step 4
Meanwhile, toast the walnuts: Heat a small skillet over medium-low heat for a couple of minutes. Add the walnuts, shaking the pan frequently to prevent burning, and toast until nutty in aroma, 3 to 5 minutes. Or toast them in the oven on a sheet pan at 350 degrees for 5 to 7 minutes.
- Step 5
Uncover the pan and add the beans, stirring gently to incorporate. Cover and cook until the fennel is tender, about 5 minutes.
- Step 6
Increase the heat to bring the liquid to a rapid boil and cook, uncovered, until the liquid has reduced and slightly thickened, 3 to 5 minutes. Remove from the heat. Add most of the fennel fronds and the orange zest, reserving a bit of each, and gently combine. Taste for seasonings, adding a pinch of flaky salt.
- Step 7
To serve, plate the fennel and beans in shallow bowls. Top with the reserved fennel fronds and orange zest, several grinds of pepper, the sliced olives and walnuts.
- Dial up the flavor by replacing half of the broth with a citrusy, mineral white wine like Sancerre or Albariño. Add the wine after the orange juice and let rapidly simmer for several minutes, until the smell of alcohol cooks off.
Private Notes
Comments
One of our favorite dishes from BVF! Love to see that it’s being shared with the NYTimes audience.
I made this exactly as written, and it's outstanding. Do not skip the olives and walnuts at the end - they were a pleasant surprise that I did not expect. I love fennel, but another fennel recipe from the NYT was a serious disappointment when I made it last week. I'll continue to make this one!
Made this recipe as exact: it is a standout!
Followed the recipe exactly and loved it. Wasn’t able to get that nice browned caramelization so will sear the quartered fennel longer next time.
This was spectacular and certainly could be a special main or side. The citrus was lasting and added so much. Don’t skip the green olives & toasted walnuts!
Roasted the fennel and thick strips of red onion in a cast-iron braiser at 350 for 30 minutes. Then added orange juice, white wine, white beans, and olives. Roasted for another 30 minutes.