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White Bean Stew With Carrots, Fennel and Peas


2 cups dried white beans (about 1 pound), picked over for debris and rinsed
1 medium onion peeled and halved, stuck with 2 cloves
1 bay leaf
1 small sprig rosemary
Salt and pepper
3 tablespoons extra-virgin olive oil, plus more for garnish
1 large white onion, medium-diced (about 1 1/2 cups)
3 celery stalks, medium-diced (about 1 cup)
6 orange carrots, medium-diced (about 1 1/2 cups)
1 or 2 fennel bulbs, medium-diced (about 1 1/2 cups)
1 teaspoon crushed fennel seed
½ teaspoon red pepper flakes
½ teaspoon minced garlic
1 cup fresh peas (from 2 pounds in the pod, or use frozen)
1 bunch small yellow carrots, peeled, and left whole or halved lengthwise (optional)
4 large eggs, boiled 9 minutes, chilled in ice water, peeled and halved
3 tablespoons roughly chopped parsley
2 tablespoons roughly chopped mint
½ teaspoon grated lemon zest
½ serrano chile, seeds removed and finely chopped



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