Fennel, Squash, and Bean Stew
Fennel, Squash, and Bean Stew

Ingredients

Method

  • 2 tbsp olive oil
  • 1 fennel bulb, sliced
  • 2 grated garlic cloves
  • 1 tsp salt
  • 1⁄2 tsp black pepper
  • 2 bay leaves
  • 1⁄2 tbsp crushed fennel seeds
  • 4 tbsp white wine
  • 425g squash or pumpkin, cut into chunks
  • 400g cannellini or butter beans from a tin
  • 500g veg stock
  • 2 red chillies, one whole and one sliced
  • Heat the oil in a large pan over a medium heat. Add the fennel, garlic, and salt and pepper, and cook for a few minutes to soften.
  • Add the bay leaves and fennel seeds, and fry for 1 minute more. Pour in the wine, bring to a gentle simmer, and then add the squash, beans, stock, and the whole red chilli. Simmer gently for 20-30 minutes or until the squash is tender. Serve garnished with sliced red chilli and some crusty bread.
30 mins
4 serving
This recipe pairs perfectly with the Crazy by Nature 'Sirius' White Blend 2018 from Gisborne, New Zealand.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box