Caralamised fennel on a bed of creamy butter beans with lemon and olives
Today we are making a creamy bean dish that is the perfect side to any cosy dinner. It’s rich, creamy, refreshing and comforting. First you simmer the beans in broth with lemon, thyme and olives. Meanwhile you caramalize the fennel in the oven until tender and crispy. Just delicious. This can also be eaten as a main with some crusty bread to dip.
Recipe
Serves 2 to 4 people
Ingredients
2 medium sized fennels, cut into strips
olive oil, as much as needed
salt and pepper
500 gr of jarred butter beans
20 gr of vegan butter
2 garlic cloves, minced
1 shallot, minced
1 lemon
100 gr of black olives, pitted
a few sprigs of fresh thyme
250-300 ml of vegetable broth or water
Instructions
Start by preheating the oven to 180°C.
Place the fennel strips on a baking tray lined with baking paper and drizzle with olive oil, salt and pepper.
Place in the oven to roast for 30 to 40 minutes until browned and caramalised.
Meanwhile melt the butter in a pan and add a drizzle of olive oil.
Place the pan over medium heat and once the butter has melted add the minced garlic and shallot.
Fry for a few minutes then add the thyme, peel of a few strips from the lemon peel and add them to. Fry for another few minutes.
Add the olives and fry again for a few minutes.
Add the butter beans, without rinsing them. Then add the broth or water.
Season with salt and pepper and leave to simmer on low heat until the beans start to falla apart and bit and it becomes creamy.
Serve the beans with the roasted fennel on top.
Buon apeptito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
