Butter Bean Recipes, Stews + Bean Bowls, Vegan, Vegetarian -
Butter Beans, Fennel + Slow Roast Tomatoes
Butter Beans, Fennel + Slow Roast Tomatoes
Rated 5.0 stars by 2 users
Ingredients
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1 tsp dried thyme
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3 medium tomatoes, halved
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2 tbsp olive oil
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Half a large fennel, sliced into wedges
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A few sprigs thyme
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1 banana shallot, finely diced
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1 clove garlic, crushed
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1tbsp red or white wine vinegar
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1 tsp fennel seeds
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1 tsp tomato purée
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1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
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A handful of summer greens, washed and sliced
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Parmesan to finish (optional)
Directions
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.
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.
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.
Stir in the greens with a little water and cook until just tender, then stir in the fennel and tomatoes.
Serve with Parmesan and bread to mop up, if you like.
HUGE thanks to the legend that is Beth who let us share this #beanspo on our website for all you champs to enjoy. Beth creates loads of amazing recipes, check them out on their Instagram here.
