Mixed Bean Stew with Lemon and Fennel Seeds

Serves 4 as a started or 2 as a main course:

• 2 jars or tins of white beans like cannellini, haricot or corona (you can always just use one kind), 

do not drain the beans

• 2 small shallots, finely chopped
• 2-3 garlic cloves, finely chopped 
• a flat teaspoon of fennel seeds
• a glass of white wine, about 125 ml 
• 2 medium firm tomatoes, washed and roughly chopped
• juice from half a lemon
• salt
• a little freshly ground black pepper
• olive oil
• some parsley leaves for the garnish

In a deep frying pan heat up on a medium heat 2-3 tablespoons of olive oil.  Add the shallots, season them with a pinch of salt and fry for about 5 minutes or until they are just about to turn translucent. Now add the garlic and after a couple of minutes the fennel seeds. Give it a good stir and fry gently for a few minutes, allowing the seeds and garlic to release their wonderful aromas.

Now pour in the white wine and cook until it has reduced by half.

Add the chopped tomatoes to the pan and after a short while add the jars (or tins) of beans along with their liquid. Season with another pinch of salt, give it a stir and cover with a lid. 

Cook on a low heat for about 15 minutes. 

Take the lid off. Season the beans with a pinch of freshly ground black pepper and pour in half of the lemon juice. Cook all together until the juices have reduced a little. Taste and adjust seasoning with more salt, pepper and lemon juice to your liking.

Serve warm garnished with fresh parsley leaves.