Braised Fennel And White Beans

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Martha Stewart


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2 tablespoons extra-virgin olive oil

1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)

1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)

1 can (15 1/2 ounces) white beans

1 cup homemade or low-sodium store-bought chicken stock

2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish

Coarse salt and freshly ground pepper

2 tablespoons red-wine vinegar

1 tablespoon unsalted butter, softened

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