Creamy White Bean and Fennel Casserole

By Aaron Hutcherson

Creamy White Bean and Fennel Casserole
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
45 minutes
Rating
4(2,393)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 6tablespoons olive oil
  • 2large fennel bulbs (about 2 pounds)
  • Kosher salt and black pepper
  • 2garlic cloves, minced
  • 2(14-ounce) cans white beans, such as cannellini, great Northern or navy
  • ½cup heavy cream
  • 1teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)
  • ½cup panko
  • ½packed cup finely grated Parmesan (about 1 ounce)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

425 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 14 grams protein; 766 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

  1. Step 1

    Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about ¼-inch thick (reserve about ¼ 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.

  2. Step 2

    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.

  3. Step 3

    Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and ½ teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.

  4. Step 4

    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.

Ratings

4 out of 5
2,393 user ratings
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Comments

Emily

While I don't mind positive critique (example -- to say a recipe needs more of a particular ingredient), I am really tired of people changing a lot of things and then commenting on how good (or disappointing) the recipe is. Wonderful if you made a soup out of a casserole, left out an ingredient (cream haters -- are you listening?), added other flavors, AND messed with the proportions, but please then don't even imply that you are commenting on the original recipe because you are not.

CJepson

Made this as a soup, no topping, no baking. Used juice from two large lemons, left out the cream, used only one bulb of fennel, because that is how many I had (two would have been an improvement), but used 6 cloves of garlic and heaping teaspoon of Aleppo chili flakes. Hand blended the entire pot smooth. Fantastic, delicious, satisfying, shareable.

Ben Gregori

Abbbsolutely delicious. Since I made this in a 12-in cast iron pan and had extra large fennel bulbs, I only used 1.5 bulbs instead of 2. I cooked it for about 30 minutes in the oven on a lower rack, and it came out bubbly and perfect. Served with rustic sourdough bread for a perfect dinner as i study for midterm exams!

Taylor

Made this as written and bought two sausages from the deli counter. Browns and cooked them before tucking them into the casserole whole. I think adding sliced, cooked sausage would also work. It doesn’t need the sausage, but I enjoyed the addition. Excellent recipe! Hearty and filling without being heavy.

Cathy

This isn’t the type of recipe I usually seek out, but while trying to use up some things in my pantry, I searched “white beans” and this recipe came up. I’m so happy it did! We loved it. I made it as written, with chicken/apple sausages on the side, which were the perfect accompaniment. Will definitely make again.

Mrs W

Made this last night as my main course. Cut it in half except for the crumb topping. Deglazed the pan with a couple of table spoons of pinot grigio to pick up the charred bits of fennel. Personally, this did not "wow" me. Maybe I was expecting too much.

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