Bold Bean Co

Directions

1. Put the tomatoes on a baking tray, sprinkle with salt & pepper, dried thyme + drizzle generously with olive oil, then cook around 120°C until the tomatoes are semi dried, around 3 hours, you can do this step in advance and keep in the fridge, if you like.

2. In a large pan colour the fennel on both sides in a little oil over a medium heat. Turn the temperature low, throw in the thyme and cook for a further 10-15 mins until the fennel is tender.

3. Sweat the shallot and garlic in a little olive oil, when softened stir in the fennel seeds + tomato paste. Cook out for 2-3 mins, stirring, then add 1 tbsp vinegar, and the butter beans with their stock. Continue cooking until Some of the beans begin to break down and there mixture becomes a little creamy - add water little by little as needed during this process.

4. Stir in the greens with a little water and cook until just tender, then stir in the fennel and tomatoes.

5. Serve with Parmesan and bread to mop up, if you like.