Roasted Tomato With Fennel and White Beans


Photo: Bull City Food
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Ingredients

1 large (5- 6 inch round) fennel bulb, with fronds attached
1 tablespoon olive oil
1 teaspoon salt, divided
1 pint cherry or grape tomatoes
2 sprigs fresh oregano
2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes (or more)
1/2 teaspoon black pepper
15 oz can cannellini or Northern white beans, rinsed and drained

Preparation

1
Preheat oven to 425F.
2
Remove about 1/2 cup of fennel fronds and chop.
3
Cut the remaining stems off the bulb and discard. Trim the bottom of the bulb, leaving some of the core attached.
4
Cut the fennel bulb in half vertically and then each half into 1/2 inch wedges.
5
Heat oil in a large, ovenproof pan over medium heat.
6
Add fennel wedges and season with about 1/2 tsp of salt. Cook until fennel begins to brown, stirring occasionally, about 8 minutes.
7
Add tomatoes, oregano, garlic and 1/8 tsp crushed red pepper (use more if you like things spicy).
8
Season with remaining 1/2 tsp of salt and about 1/2 tsp of black pepper. Stir to combine.
9
Place pan in the oven and bake for about 15-20 minutes, until the tomatoes are tender, stirring occasionally.
10
Add in beans and most of the chopped fennel fronds. Cook for a few minutes longer, until beans are heated through. Remove oregano stems before serving.
11
Serve garnished with remaining fennel fronds and feta cheese (optional).
.

About

Served over rice or quinoa and topped with feta makes for a light, simple dinner.

Yield:

4.0 side dish servings

Added:

Thursday, September 9, 2010 - 7:59am

Creator:

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