Ingredients

3 tablespoons olive oil
1-1/2 cups chopped onions
2 to 3 garlic cloves, minced
1/2 cup water
2 cups chopped tomatoes
1-1/2 pounds green beans, cut into 1-inch lengths
2 cups sliced fennel bulb (1/4-inch thick slices)
1 teaspoon dried thyme
1 pinch of saffron threads
2 teaspoons grated orange peel
1-1/2 tablespoons fresh lemon juice
salt and pepper

Cooking Instructions

Heat the olive oil over medium heat in a large pot or saucepan. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent but not browned (about 5 minutes.) Add the water and tomatoes and bring to a boil, then reduce the heat to a simmer. Add the green beans, fennel, thyme, saffron, orange zest, lemon juice, and a touch of salt and pepper. Cover the pot and simmer, stirring occasionally, until the green beans and fennel are tender (15 to 20 minutes.) Add more salt and pepper if needed and serve.

Makes 4 to 6 servings

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recipe courtesy of elliemay.com