Butter Bean Recipes, Stews + Bean Bowls, Vegetarian, White Bean Recipes -
Tomato, Butter Bean + Mozzarella Bowl
This is the kind of dish that you can put together at the last minute, a happy-making dish that has a deliciously pleasing flavours and textures full of contrasts. This is a new dish on our menu, one that we serve in our deli for taking home-
Slow-braised fennel with butterbeans, sweet roasted tomatoes, crunchy sourdough crumbs and creamy mozzarella.
Ingredients
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1 x 660g jar of Queen Butter Beans
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1 onion, finely chopped
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1 large fennel, sliced into thin wedges
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3 garlic, sliced
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1 tsp crushed fennel seeds
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1/2 tsp dried chilli
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200ml chicken or veg broth
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3 tbsp vermouth
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Handful mint
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Handful basil
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6 anchovy fillets
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2 tbsp capers
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1 lemon, zest + juice
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Big handful cherry tomatoes (slow roasted in olive oil + seasoning for an hour until soft)
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1 buffalo mozzarella ball
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Sourdough crumbs (toasted in garlic + Parmesan)
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Extra chopped basil
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Large handful parsley
Directions
In a saucepan sauté the onions, fennel seeds, chilli, garlic + fennel in a good few glugs of extra virgin olive oil until softened + fragrant over a medium- high heat.
Add the vermouth + stock, lower the temperature + cover + allow to braise for a good 30 minutes until tender
Chop the herbs, anchovy, capers + lemon zest together + then mix in the lemon juice + some olive oil.
Mix herbs + butterbeans into the fennel + cook for a further 5 minutes. Season.
Serve with the tomatoes, torn mozzarella, crunchy breadcrumbs + chopped basil
