Slow cook sweet potato and fennel

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and fennel. Sauté for a few minutes until they begin to soften and become fragrant.

Step 2

2. Add the cubed sweet potatoes, dried thyme, salt, and pepper to the skillet. Cook for another 3-4 minutes, stirring occasionally.

Step 3

3. If using, pour in the dry white wine and let it simmer for a minute or two to reduce slightly.

Step 4

4. Transfer the contents of the skillet to your slow cooker.

Step 5

5. Add the drained and rinsed beans to the slow cooker.

Step 6

6. Pour the vegetable or chicken broth over the ingredients in the slow cooker.

Step 7

7. Cover the slow cooker with the lid and cook on low heat for about 6-8 hours or until the sweet potatoes are tender.

Step 8

8. While the stew is cooking, prepare the dressing by whisking together the olive oil, lemon juice, honey, salt, and pepper in a small bowl.

Step 9

9. Once the stew is done cooking, drizzle the dressing over the top.

Step 10

10. Serve your slow-cooked fennel and sweet potato stew with beans hot, garnished with fresh herbs like parsley or cilantro, if desired.