By Chef Ella Freyinger

September 2021

4 Servings


  • 2 bulbs fennel
  • 2 cups cooked cassoulet beans(if you cannot find traditional cassoulet beans, cannellini work well)
  • 2 carrots, diced
  • 1 rib celery, diced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 8 oz crushed tomatoes
  • 1 tsp fennel seeds
  • 1 tsp fresh chopped rosemary
  • 1⁄2 cup panko breadcrumbs
  • Flamingo Estate olive oil


  • Preheat oven to 425°F.
  • Heat a cast iron skillet or shallow dutch oven over
    medium-high heat.
  • Cut each fennel bulb into quarters, lengthwise. Reserve any
    fronds for garnish.
  • Add 2 tbsp olive oil and fennel, cut side down into the
    skillet. Cook for 4-5 minutes per side or until golden brown.
    Remove fennel and set aside. Add carrots and celery to the
    skillet and cook for 3-4 minutes, stirring often. Add shallots,
    garlic, fennel seeds and rosemary, cooking for 1 minute.
  • Return fennel to the skillet, arranging the pieces with even
    space between. Add the beans, scattering them around the
    fennel. Add the white wine and reduce by half. Add the tomatoes
    and bring to a simmer. Remove from the heat immediately.
  • Evenly scatter breadcrumbs over the cassoulet. Drizzle
    liberally with olive oil and place into the oven.
  • Bake for 30 minutes, until the fennel is tender and the edges
    of the breadcrumbs have become a deep golden brown.
  • Allow to cool for 10 minutes before serving.
  • Garnish with reserved fennel fronds.
  • Enjoy!