Original recipe from here.
Ingredients
1 large lemon
1/2 cup plus 1 tbsp olive oil
1 red onion, cut into 8 wedges
1 small fennel, cut into 4 wedges
4 sausages (I used veggie but use whatever you’d like)
5 garlic cloves thinly sliced
1 jalapeno, diced
1/2 cup red wine vinegar (calls for dry white wine in original recipe)
2 cans white/cannellini beans, drained and rinsed
1 cup chicken broth
1 tsp salt
Pesto as a garnish
What To Do
Peel 3 x 1/2 inch strips from lemon, set aside. Juice lemon, set aside 3 Tbsp juice and reserve extra.
Heat 3 Tbsp oil in dutch oven. Add onion and fennel, cut sides down. Cook until cut sides are brown 5-8 mins undisturbed. Transfer vegetables to a plate. Reduce heat to medium
Saute sausages and 1 tbsp oil until browned (2-3 mins per side). Transfer them to a plate with fennel and onions.
Add lemon peel strips, garlic, and jalapeno to skillet. Cook for 1 minute. Add red wine vinegar (or white wine) scraping bottom of skillet to loosen browned bits. Simmer until wine is reduced about 3 minutes.
Stir in beans, broth, and 1/2 tsp salt. Bring to a simmer over medium-high. Stir occasionally and smash about 1/3 of beans using back of a spoon, until bean mixture is somewhat creamy but still loose and brothy, 3-5 minutes, adjusting heat as needed. Stir in 1 Tbsp lemon juice and 1 Tbsp oil.
Let simmer for 15 minutes or so. Serve and garnish with pesto.