Cannellini Bean Side Dish With Fennel, Red Onion, and Saffron

Ingredients

• 3 cups .5 can cannellini beans with the liquid that clings to them cooked
• 1 tablespoon olive oil extra virgin 
• 1 cup fennel bulb chopped
• 1 leaf flat parsley minced
• 0.5 cup onion red chopped
• 0.3 teaspoon saffron threads 
• 6 servings pepper black freshly ground
• 6 servings vegetable stock as needed
• 2 tablespoons water boiling

Equipment

• bowl
• frying pan
• measuring cup

Directions

1. Combine saffron and boiling water in small heat-proof bowl or measuring cup; set aside for 5 minutes.
2. Heat oil in large nonstick skillet; add fennel and onion. Cook, stirring occasionally, until tender, about 5 minutes.
3. Add beans and saffron mixture to skillet and stir to blend. Season to taste with salt and pepper. If mixture seems dry, add bean cooking liquid or vegetable broth to achieve desired consistency.
4. Sprinkle with parsley or fennel fronds and serve immediately.