Bold Bean Co

Directions

1. step 1

   Preheat the oven to 120°C. Put the tomatoes on a baking tray, cut side up. Coat with the olive oil, scatter over the leaves of 1 thyme sprig (or 1 tsp dried thyme) and season with salt and pepper. Cook for around 3 hours until the tomatoes are semi dried, you can do this step in advance and keep in the fridge, if you like.

2. step 2

   Meanwhile, heat 2 tablespoons olive oil in a large pan over a medium heat and add the fennel. Cook on both sides for about 4-5 minutes until golden. Turn the temperature low, throw in the rest of the thyme leaves (or 1 tsp dried thyme) and cook for a further 10-15 mins until the fennel is tender.

3. step 3

   In another pan, heat one tablespoon of olive oil over a medium heat and sweat the shallot for 5-6 minutes until softened, then add the garlic and cook for a further minute until fragrant. When softened, stir in the fennel seeds and tomato paste. Cook out for 2 minutes mins, stirring often.

4. step 4

   Add the vinegar and butter beans with their stock. Continue cooking until Some of the beans begin to break down and the mixture becomes a little creamy - add a splash of water to loosen, if necessary.

5. step 5

   Stir in the greens and cook until just tender, then stir in the cooked fennel and tomatoes. Season with cracked black pepper.

6. step 6

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