Best 8 Green Beans N Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Green Beans and Fennel: A Culinary Symphony of Sweetness, Anise, and Nuttiness**

Embark on a culinary journey with our enticing duet of green beans and fennel. This vibrant duo offers a captivating dance of flavors, textures, and colors, promising a memorable dining experience. From the delicate sweetness of green beans to the aromatic anise notes of fennel, each bite is a symphony of flavors that will delight your palate.

Our collection of recipes explores the versatility of this harmonious pair, showcasing their ability to shine in various culinary creations. From the simplicity of sautéed green beans and fennel to the elegance of a roasted vegetable medley, each dish highlights the unique characteristics of these ingredients.

Whether you seek a quick and easy side dish or an impressive centerpiece for your next gathering, our recipes provide endless inspiration. Indulge in the classic combination of green beans and fennel in a tangy vinaigrette, or savor the rich flavors of a creamy casserole.

For those with a penchant for bold flavors, our spicy stir-fry featuring green beans and fennel promises an explosion of taste. And for a touch of sophistication, try our elegant green bean and fennel salad with a zesty lemon-herb dressing.

No matter your culinary preferences, our selection of green bean and fennel recipes offers something for every palate. Prepare to be captivated by this dynamic duo, as they transform ordinary meals into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE



Fresh Green Beans, Fennel, and Feta Cheese image

Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Provided by FOXLAIRFARM

Categories     Side Dish     Vegetables     Green Beans

Time 16m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  • Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g

GREEN BEANS WITH SAUSAGE AND FENNEL



Green Beans with Sausage and Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
2 pounds green beans, trimmed
Kosher salt and freshly ground pepper
8 ounces hot Italian sausage, casings removed
1 small red onion, thinly sliced
1 small bulb fennel, halved, cored and very thinly sliced, plus chopped fronds for topping
2 teaspoons fresh thyme

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet.
  • Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
  • Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

CREAMY WHITE BEAN AND FENNEL CASSEROLE



Creamy White Bean and Fennel Casserole image

This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.

Provided by Aaron Hutcherson

Categories     easy, casseroles, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

6 tablespoons olive oil
2 large fennel bulbs (about 2 pounds)
Kosher salt and black pepper
2 garlic cloves, minced
2 (14-ounce) cans white beans, such as cannellini, great Northern or navy
1/2 cup heavy cream
1 teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)
1/2 cup panko
1/2 packed cup finely grated Parmesan (about 1 ounce)

Steps:

  • Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
  • Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
  • Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
  • Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 23 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 766 milligrams, Sugar 7 grams

GREEN BEANS WITH CUMIN AND FENNEL



Green Beans With Cumin and Fennel image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.

Provided by KateL

Categories     Vegetable

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons peanut oil or 3 tablespoons canola oil
1 teaspoon whole cumin seed
1 teaspoon fennel seed
2 good-sized shallots (1 1/2 oz.) or 1 small onion, peeled and cut into fine slices (1 1/2 oz.)
1 garlic clove, peeled and cut into fine slices
1 inch fresh ginger, peeled and cut into very fine slivers
1 lb green beans, cut into 1-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 cup water
1 1/4 teaspoons salt
2 ounces tomatoes, chopped (1 small)
3 tablespoons finely chopped fresh cilantro

Steps:

  • Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
  • Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
  • Add the beans and stir for another 2 minutes.
  • Add the coriander, cumin, turmeric, and cayenne and stir a few times.
  • Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
  • Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.

Nutrition Facts : Calories 143.6, Fat 10.8, SaturatedFat 1.8, Sodium 739.2, Carbohydrate 11.5, Fiber 3.8, Sugar 4.1, Protein 2.9

GREEN BEAN AND FENNEL SALAD



Green Bean and Fennel Salad image

Categories     Salad     Herb     Mushroom     Side     Quick & Easy     Low Cal     Fennel     Green Bean     Spring     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Steps:

  • Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
  • Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
  • Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

GREEN BEANS 'N FENNEL



Green Beans 'n Fennel image

Make and share this Green Beans 'n Fennel recipe from Food.com.

Provided by Bergy

Categories     Beans

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons lite olive oil
1/2 cup onion, chopped
2 cloves garlic, chopped
1 1/2 cups tomatoes, peeled,seeded and chopped
1/2 teaspoon fennel seed
1/4 teaspoon salt
1 pinch pepper
1 pinch sugar
1 lb whole fresh green beans, ends snipped
1/4 cup fresh parsley, chopped

Steps:

  • In a large skillet heat oil over medium heat.
  • Add onion& garlic cook 2 minutes.
  • Stir in the tomatoes, fennel, salt pepper and sugar.
  • Cook uncovered until thickened and juice has evaporated about 10 minutes.
  • Meanwhile put whole green beans into apot of boiling lightly salted water.
  • Cook until tender crisp 5 minutes.
  • Drain and toss with the sauce& parsley.

Nutrition Facts : Calories 119.5, Fat 7.2, SaturatedFat 1, Sodium 159, Carbohydrate 13.3, Fiber 4.5, Sugar 6.4, Protein 3.1

HERBY THREE-BEAN SALAD



Herby Three-Bean Salad image

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.

Provided by Melissa Clark

Categories     quick, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 teaspoons coriander seeds
1 1/4 teaspoons salt, plus more as needed
1/4 cup unsweetened rice vinegar, plus more to taste
2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more to taste
1 cup thinly sliced red onion
1 cup thinly sliced fennel, celery or a combination
8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
3/4 cup chopped fresh soft herbs, such as parsley, mint, dill, cilantro or a combination
Flaky sea salt, for serving

Steps:

  • In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
  • Fill the same saucepan you used for the coriander with salted water and bring to a boil.
  • While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
  • To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
  • Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.

FENNEL AND GREEN BEANS WITH ORANGE AND ALMONDS



Fennel and Green Beans with Orange and Almonds image

Fennel becomes sweet and caramelized in this simple holiday side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
2 large fennel, trimmed and cut into 1/2-inch wedges, 1/4 cup fronds reserved
Coarse salt and ground pepper
Zest of 1/2 orange, thinly sliced, plus 3 tablespoons orange juice
1/4 cup sliced blanched almonds, toasted

Steps:

  • Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds.

Nutrition Facts : Calories 97 g, Fat 6 g, Fiber 4 g, Protein 2 g

Tips:

  • Choose fresh, crisp green beans for the best flavor and texture.
  • Trim the ends of the green beans, but leave them whole.
  • Slice the fennel bulb thinly, discarding the tough outer leaves.
  • Use a large skillet or sauté pan to cook the vegetables so they have plenty of room to brown.
  • Cook the vegetables over medium-high heat until they are tender-crisp, about 5 minutes.
  • Season the vegetables with salt and pepper to taste.
  • Serve the vegetables immediately, or let them cool and then refrigerate them for later use.

Conclusion:

Green beans and fennel are a delicious and healthy side dish that can be enjoyed on their own or as part of a larger meal. They are easy to make and can be prepared in a variety of ways. Whether you are looking for a simple and flavorful side dish or a more complex and sophisticated dish, green beans and fennel are a great option.

Related Topics