Contributed by (Recipe adapted from “CD Kitchen” at www.cdkitchen.com)

Ingredients

1 Tbs extra-virgin Olive oil
1 medium Fennel bulb, cored, thinly sliced
1 Shallot, thinly sliced
1 clove Garlic, minced
1 can (14 1/2 ounce size) White beans, drained
1 Tbs freshly squeezed Lemon juice
2 dashes hot Red pepper sauce
1/2 tsp Salt
Freshly ground black Pepper to taste

Instructions

Heat the olive oil over medium heat in a medium skillet. Add the fennel and shallot; cook, stirring, until the fennel just starts to brown, about 4 minutes. Add the garlic; cook until mixture is lightly browned, about 2 minutes. Transfer the fennel into a small serving bowl. Add the remaining ingredients; toss.

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