Braised Fennel, Butterbeans, Garlic & Chili
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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!
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Recipe Card
ingredients
- 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
Method
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.