In a medium heavy pot, heat the olive oil over medium heat. Add the onion and sauté 4 minutes. Add the fennel, celery and garlic and sauté 2 minutes more. Add the bay leaf, fennel seeds, the can of beans WITH the liquid, the tomatoes, sea salt and tamari. Cover the pot and simmer for 5 minutes. Remove the cover, stir well and keep simmering, uncovered, for 5 more minutes. Turn off the heat, add the coconut milk, and adjust seasonings, if necessary. Serve over sweet mashed potatoes or couscous. Garnish with snipped chives, if desired. Bon appétit!
Keywords: white bean, fennel, stew