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

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-creamy-beans-fennel-greens-boldbeanco

Ve G

Rated 5.0 stars by 1 users

Creamy Beans, Fennel + Greens

Beth (@boroughchef)

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

Feeds: 2-3

Takes: 15 minutes

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

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Heat the olive oil in a large pan over a medium heat and sweat the fennel until softened, roughly 7-8 minutes, stirring occasionally.
step 2
Stir in the fennel seeds, thyme and garlic and cook out for 2-3 mins.
step 3
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.
step 4
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.
step 5
Serve in bowls with an extra drizzle of olive oil and the lemon zest.