Name: Creamy Beans, Fennel + Greens
Cook time: 15 min
Total time: 15 min
Yield: 2-3
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

Ve G

Beth (@boroughchef)

Creamy Beans, Fennel + Greens

Majorly comforting and warming, but somehow fresh and zippy thanks to the fennel seeds and lemon.

FEEDS

2-3

TAKES

15

Creamy Beans, Fennel + Greens

Rated 4.3 stars by 39 users

Servings

2-3

Cook Time

15 minutes

Author:

Beth Adams

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

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.

Queen Butter Beans 700g

£27.00

£22.95

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Queen Butter Beans 700g

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