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Yields 4 cups
Not paleo due to:
This recipe has no customizations.
can use orange, red or yellow. Seeded, cored and thinly sliced.
15 ounce. Drained and rinsed.
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cut into large pieces (about 3-4 cups florets).
about 1 pound, cut into large pieces (can leave skin on if desired).
Seed, core, and thinly slice the bell peppers.
Peel the fennel. A vegetable peeler does a great job without wasting too much. Pluck a few fennel fronds for garnishing later.
Trim the green stalks. You can save these for vegetable broth. Core and thinly slice the fennel bulb.
Combine the bell pepper, fennel, and fennel seed in a wide pan. Cover and sweat over medium heat for 10 minutes, stirring every few minutes.
When peppers start to turn brown, they are ready. Add the garlic and vegetable stock.
Simmer, partially covered, for about 10 minutes, until fennel is soft and broth is flavorful.
Drain and rinse beans. Add the beans to the fennel. Cook, partially covered, another 3-5 minutes.
Taste to adjust seasoning. Garnish with fennel fronds.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
Serve over Herbed Cauliflower Mash.
This recipe has the following nutrient totals:
Protein 29.7 g
Carbohydrates 79.5 g
Iron 0.33 mg
Fiber 19.8 g
Calcium 51.8 mg
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The sample chart shows the nutritional data that is typically shown for any given recipe.
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