Fennel, Potato And White Bean Soup

Bring the beans, covered in about 2 inches of water, to a rapid boil for 15 minutes. Reduce heat to low and maintain a simmer until they’re soft , about 2 hours or so.

Drain the beans, reserving the bean broth. You can soak the beans up to 8 hours if you like but be careful not to oversoak.

In another large saucepan with a heavy bottom, heat the olive oil over a medium heat.

Add the diced fennel with a pinch of salt and stir well. Lower the heat and continue to fry for 20-30 minutes, stirring occasionally, until the fennel begins to caram elize and become soft.

 Now add the garlic, fennel seeds (if using) and the potatoes, mix well and fry for another 5 minutes. 

 Pour on the bean liquor and/or water or stock and the saffron-infused water. Stir well, scraping the bottom of the pan to release any caramelized bits, and bring to

a gentle simmer. 

About 40 threads of saffron, infused in 2 tablespoons boiling water

2 tablespoons chopped fresh fennel leaves or flat-leaf parsley

Sea salt and black pepper

½ pound dried Rancho Gordo Royal Corona beans

4 tablespoons olive oil, plus extra for drizzling

4-5 fennel bulbs, about a pound, outside layer removed, halved and finely diced 3 medium waxy potatoes, about 15 ounces, peeled, diced and lightly salted 1 quart bean liquor and/or water  Ingredients Heirloom Blue Corn Pinole

Cook for another 10-15 minutes or until the potatoes are soft, then add the drained beans.