Cider Braised Fennel & Beans

I like to mix in a handful of kale or other dark leafy greens when the beans are done. This would also be lovely finished with a dollop of lemony aioli and/or cooked sausage, if you wish. 

Serves 4

2 fennel bulbs, handful of fronds reserved
2 Tablespoons extra virgin olive oil
1 cup white runner beans (or your favorite beans)
4 cups apple cider
1 - 2 mild - medium dried chilies
1 large garlic clove
1/4 any onion
1 bay leaf
Large pinch saffron
Salt

1. Chop the fennel bulbs in half lengthwise then cut each half lengthwise into 3 or 4 wedges. 

2. Heat the olive oil in a medium pot over medium heat. Sear both sides of the fennel until brown, sprinkling salt as you go.

3. Add the remaining ingredients (except for the fennel fronds) and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and simmer for 1 - 2 hours, stirring occasionally until the beans are cooked through. Add a large pinch of salt once the beans are almost done. Add more apple cider (or water) if the beans start popping up above the surface. 

4. Use a slotted spoon to transfer the fennel and the beans to a serving dish. Increase the heat and reduce the remaining liquid until it thickens a bit, then pour over the fennel and beans. Top with fennel fronds and serve immediately. Keeps well in an airtight container in the fridge for up to a week, and in the freezer for up to three months.