Butter bean and fennel stew
Fennel cooked slowly until it turns sweet, with butter beans in a tomato sauce and lemon at the end. The aniseed softens as it cooks, so it is mild even if you are unsure about fennel.
- Time
- 35 min
- Serves
- 2
- Kind
- Stew
- Also
- One pot
Method
- Trim the fennel, keeping any green fronds, and slice the bulbs thinly. Slice the onion and garlic, and drain and rinse the butter beans.
- Warm the olive oil in a large, deep pan over a medium-low heat. Add the fennel, onion, garlic and a pinch of salt, cover and cook for 10 minutes, stirring now and then, until soft and sweet.
- Add the chopped tomatoes, butter beans, dried oregano and 100 ml of water. Simmer for 20 minutes, stirring gently, until the fennel is completely tender and the sauce has thickened.
- Squeeze in the juice of half the lemon, then taste and add more lemon, salt and black pepper as needed.
- Toast slices of sourdough until golden.
- Spoon the stew into bowls, scatter over the fennel fronds and put the toast alongside.
Tip Keep the fennel fronds for the top. They look like dill and add a fresh note.
Per portion
| Energy | 655 kcal |
| Protein | 29 g |
| Carbohydrate | 100 g |
| of which sugars | 23 g |
| Fat | 10 g |
| of which saturates | 1 g |
| Fibre | 25 g |
| Salt | 1.84 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- butter beans2 tins
- fennel bulb2
- onion1
- garlic3 cloves
- chopped tomatoes1 tin
- sourdough loaf½
- lemon1
- dried oregano1 tsp
- olive oil1 tbsp
