- 2 tbsp olive oil
- 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved
- 2 garlic cloves, grated
- 1 large red onion, chopped
- ½ tsp black pepper
- ½ tbsp fennel seeds, lightly crushed
- 4 tbsp dry white wine
- 1 butternut squash, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces
- 400g tin cannellini beans (or butter beans), rinsed and drained
- 500ml/18fl oz vegetable stock
- 2 tsp chopped red chillies
- Heat the oil in the pressure cooker over a medium heat. Add the fennel, onion, garlic, chilli and pepper and fry for 4–6 minutes, until fragrant.
- Add the fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.
- Add the squash, beans and stock. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes).
- Remove the pressure cooker from the heat and leave to depressurise.
- Serve with crusty bread or rice