Make Ahead

Fennel Beans with Saffron Yogurt

September  3, 2020
1 Ratings
  • Prep time 8 hours 15 minutes
  • Cook time 1 hour 20 minutes
  • Serves 4-6
Author Notes

Fennel Beans with Saffron Yogurt is one of my favorite recipes since it's easy enough to cook for an everyday dinner, but fancy enough for a gathering. It's also super versitale, since it's already vegetarian and gluten-free, and can be easily made with non-dairy yogurt to be made vegan. I love throwing veg from my CSA into the broth at the beggining, or folding it in after roasting it at the end. Feel free to substitute tumeric for saffron, if you don't like saffron or it's too expensive- it will taste different, but it's still really good. —23meyer

What You'll Need
  • Fennel Beans and Broth
  • 1 cup Fennel, any part
  • 4 Garlic cloves
  • Olive Oil, as needed
  • 1 teaspoon Aleppo pepper flakes, more if desired
  • 1/2 cup White wine
  • 4 cups Vegetable Broth
  • 1 Lemon, rind only
  • 1 handful Assorted herbs (such as thyme, rosemary, or oregano)
  • 1 pound Marcella Beans (Or other beans- just adjust the cook time after adding the beans!)
  • 1/4 cup salt (for brining the beans), more to taste.
  • Saffron Yogurt
  • 2 cups Greek yogurt
  • 1 pinch Saffron
  • 2 Cloves garlic
  • 1 Lemon, juice only
  1. Fennel Beans and Broth
  2. Soak beans overnight (or 8 hours) in double the amount of water and 1/4 cup salt.
  3. Thinly slice fennel.
  4. Smash 4 cloves garlic and cut 1 cm strips (no thinner, otherwise it will burn)
  5. Saute fennel and garlic in a pan with a generous dash of olive oil until the garlic is golden brown, approximately 5 minutes.
  6. Add aleppo pepper into the pan and stir until fragrant, 30-60 seconds.
  7. Pour in the white wine to deglaze the pan, followed soon after by the veg broth, meyer lemon rind, and assorted herbs (if you don't want to have to fish them out while eating, tie them all together with a piece of twine, and pull it out after the beans are done cooking).
  8. Strain beans and pour into broth. adding water as needed, to cover. Lghtly salt to taste, keeping in mind that it will become saltier as it reduces.
  9. If using Marcella beans: boil hard for 15 minutes, and then simmer, covered, for another 45 minutes. If using another bean: cook according to package instructions.
  10. Once beans are fully cooked, remove lid and allow broth to reduce for 10 minutes before serving. You may also want to allow it to cool while you make the saffron yogurt. It can easily be made ahead and reheated back to temperature, if needed.
  1. Saffron Yogurt
  2. Using a mortar and pestle: Grind saffron into a powder, followed by garlic and a generous sprinkle of salt. Once paste-like, muddle in the mortar with lemon juice and greek yogurt until a consistent color. Using a blender: Combine everything and blend until smooth. If needed, add a small amount of water or dairy to get it to blend more smoothly. Don't have either? Use a knife to chop the saffron and garlic finely, then add a generous amount of salt and use the side of a knife to grind into a fine paste. Combine the paste with yogurt and lemon juice.

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