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Creamy Beans, Fennel + Greens
Majorly comforting and warming, but somehow fresh and zippy thanks to the fennel seeds and lemon.
Ingredients
1 tbsp olive oil, plus extra to serve
1 large head of fennel (or 2 small), finely sliced (use a mandolin if you have one!)
1 heaped tbsp fennel seeds
1.5 tsp thyme leaves
2 large cloves garlic, crushed
100g of leafy greens (Beth uses a mix of spinach and black kale), cabbage or cavalo nero would also work
Juice and zest of 1 large lemon
1 jar of Queen Butter Beans, with their bean stock
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Directions
Heat the olive oil in a large pan over a medium heat and sweat the fennel until softened, roughly 7-8 minutes, stirring occasionally.
Stir in the fennel seeds, thyme and garlic and cook out for 2-3 mins.
Tip in the beans with all of their liquid, plus half a jar of water. Allow to bubble away, stirring until the broth becomes thick.
Reduce the heat slightly and stir in the lemon juice and greens. Cook until the greens have wilted down and the liquid is thick and starchy. Season to taste.
Serve in bowls with an extra drizzle of olive oil and the lemon zest.
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