Bean Salad with Florida Orange Juice, Fennel, and Chili

DinnerVegetarian

May 26

Creamy white beans and wedges of fennel simmer gently in a Florida Orange Juice-spiked broth until tender, silky, and deeply aromatic, then get spooned over thick ricotta toast. Sweet-hot candied Fresno chiles add a glossy, slightly sticky finish that makes the whole thing feel a little fancy in the best way.

Bean Salad with Florida Orange Juice, Fennel & Chili

Servings: 4

Prep Time: 20 minutes (plus overnight soak)

Cook Time: 1 ½-2 hours

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Ingredients

For the White Beans & Fennel:
- 1 cup dried white beans (cannellini or Great Northern), soaked overnight
- 1 large fennel bulb, cut into 1-inch wedges, leafy fronds reserved for garnish
- 1 cup Florida Orange Juice
- 1 cup chicken or vegetable broth, plus more as needed
- 2 Tbsp olive oil
- 3 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced
- 1 bay leaf
- 1–2 tsp lemon juice
- Kosher salt and black pepper, to taste
For the Florida Orange Juice-Pickled Fresno Chiles:
- 3 Fresno chiles, thinly sliced into rings
- ¾ cup Florida Orange Juice
- ¼ cup apple cider vinegar
- ¼ cup sugar
- 1 tsp kosher salt
For serving:
- 4–6 slices crusty bread, toasted
- 1 cup whole milk ricotta
- Chopped parsley or reserved fennel fronds
- Olive oil, for drizzling
- Flaky salt

Instructions

Soak the Beans: Place the beans in a large bowl and cover with plenty of water. Soak overnight, 8–12 hours. Drain and rinse before cooking.
Build the Broth Base: Heat the olive oil in a wide heavy-bottomed pot or Dutch oven over medium heat. Add the fennel wedges and cook for 4–5 minutes, turning occasionally, until lightly golden on a few sides. Add the shallot and garlic and cook for another 2–3 minutes, until softened and fragrant.
Braise the beans: Add the drained beans to the pot, then pour in the Florida Orange Juice and broth. The liquid should cover the beans by about 1 inch; add more broth or water as needed. Add the bay leaf and bring to a gentle simmer. Cook uncovered or partially covered at a low, steady simmer for 1½–2 hours, stirring occasionally, until the beans are tender and the broth has reduced slightly into a glossy, spoonable consistency. Add more liquid as needed throughout cooking to keep the beans just submerged — this is more of a brothy braise than a dry stew. Once the beans are tender, season with salt and pepper, then stir in the lemon juice to brighten everything up.
Make Candied Chilis: Combine the Florida Orange Juice, vinegar, sugar, and salt in a small saucepan and bring to a simmer. Add the chile slices and cook for 5–7 minutes, until softened. Continue simmering for another 5–10 minutes, or until the liquid reduces to a glossy, syrupy consistency. Let cool slightly — the syrup will continue to thicken as it sits.
Assemble: Toast the bread until crisp. Spread generously with ricotta, then drizzle with olive oil and sprinkle with flaky salt. Spoon the warm beans and fennel over the toast, making sure to get some of the brothy liquid. Top with the candied Fresno chiles and a drizzle of their syrup. Finish with parsley, black pepper, and another drizzle of olive oil.