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Butter Beans, Fennel + Slow Roast Tomatoes
HUGE thanks to the legend that is Beth who let us share this #beanspo on our website for all you champs to enjoy. Beth creates loads of amazing recipes, check them out on their Instagram here.
Butter Beans, Fennel + Slow Roast Tomatoes
Rated 4.8 stars by 4 users
HUGE thanks to the legend that is Beth who let us share this #beanspo on our website for all you champs to enjoy. Beth creates loads of amazing recipes, check them out on their Instagram here.
Ingredients
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1 tsp dried thyme
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3 medium tomatoes, halved
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2 tbsp olive oil
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Half a large fennel, sliced into wedges
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A few sprigs thyme
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1 banana shallot, finely diced
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1 clove garlic, crushed
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1tbsp red or white wine vinegar
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1 tsp fennel seeds
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1 tsp tomato purée
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1 jar of Queen Butter Beans - with their bean stock
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A handful of summer greens, washed and sliced
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Parmesan to finish (optional)
Directions
Put the tomatoes on a baking tray, sprinkle with salt & pepper, dried thyme + drizzle generously with olive oil, then cook around 120°C until the tomatoes are semi dried, around 3 hours, you can do this step in advance and keep in the fridge, if you like.
In a large pan colour the fennel on both sides in a little oil over a medium heat. Turn the temperature low, throw in the thyme and cook for a further 10-15 mins until the fennel is tender.
Sweat the shallot and garlic in a little olive oil, when softened stir in the fennel seeds + tomato paste. Cook out for 2-3 mins, stirring, then add 1 tbsp vinegar, and the butter beans with their stock. Continue cooking until Some of the beans begin to break down and there mixture becomes a little creamy - add water little by little as needed during this process.
Stir in the greens with a little water and cook until just tender, then stir in the fennel and tomatoes.
Serve with Parmesan and bread to mop up, if you like.
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