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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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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Comments
Absolutely loved this nutrient rich recipe. The combination of fennel and thyme really works. Delicious.
A really delicious recipe, thank you! Added a bit of feta as a topping & although there was a lot, my husband & I scoffed everything 🤔
I have just made your Creamy Queen Butter Bean, Fennel + Greens. I’m so lucky to have a huge vegetable garden on the farm so I had fennel, spinach and Cavalo Nero super fresh. We love all your products but Queen Butter Beans are our favourite. Well done to you all
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