Green Beans and Fennel Ragout
A fresh stew accented by a lightly citrus-flavored broth.


3 cloves garlic, chopped
1 1/2 cups chopped onions
3 Tablespoons olive oil (I think I used ~1 T)
3 large potatoes, cut into 1/2 cubes (about 3 1/2 cups)
3 cups undrained chopped fresh or canned tomatoes (28 oz can) (I used 3 fresh tomatoes, maybe try 4 next time)
1 teaspoon dried thyme
1 cup water
1 pound green beans
2 cups sliced fresh fennel bulb (1/4 inch thick slices, ~1 large bulb)
2 pinches saffron threads (I used ~1 teaspoon tumeric instead)
1 1/2 teaspoons freshly grated orange peel
juice of 1/2 lemon
salt and pepper to taste


In soup pot, saute garlic and onions in oil.
Add potatoes and tomatoes.
Stir in thyme and water.
Cover and bring to a boil, then reduce heat to a simmer.
Stem grean beans and cut them into 1 inch pieces.
Add beans and sliced fennel to pot.
Stir in saffron, orange peel, and lemon juice.
Simmer, covered for 15-20 minutes, stiring occasionally, until potatoes and green beans are tender.
Add salt and pepper to taste (I used pinch of salt, and a bit more pepper).




Moosewood Cooks at Home, pg. 209