Braised Fennel, Butterbeans, Garlic & Chili
A Note from Feedfeed

When fennel is roasted it takes on a sweet, savory, floral flavor similar to anise or licorice. This side dish is perfect for those who have a sophisticated palette. The addition of butterbeans makes this a hearty lunch or a great dinner side. Add your favorite protein to make it a full meal! 


  • 1 large head fennel, trimmed, tops reserved
  • 1/ 4 cup olive oil, plus more to drizzle
  • Salt & pepper
  • 3 garlic cloves, roughly chopped
  • 1 cup white wine
  • 1 can butterbeans, drained, rinsed
  • 1/ 2 teaspoon dried chili flakes
  • 1 lemon


  • Step 1

    Place a large frying pan over a medium/high heat and add the olive oil and fennel.

  • Step 2

    Season well with salt and pepper and cook for a couple of minutes, until it begins to color.

  • Step 3

    Then flip the fennel onto the other cut side and cook until that begins to caramelize nicely.

  • Step 4

    Scatter the garlic over the fennel and gently shake the pan to let the garlic fall through.

  • Step 5

    Add the white wine to the pan, reduce the heat and cover with a lid. Simmer the fennel for approx. 12 minutes, topping up with a little water if needed.

  • Step 6

    Remove the lid and scatter over the dried chili.

  • Step 7

    To serve, roughly slice the reserved fennel tops and add to the pan with the butterbeans, squeeze over the lemon and finish with an extra drizzle of olive oil.