Confit Fennel with Butter Beans

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Easy and nourishing with two flavour options, Confit Fennel with Butter Beans is a devilishly good midweek supper.

Prep Time: 5

Cook Time: 45

Serves:3 people

2-3 large fennel bulbs cut lengthwise 1.5 cm thickness. Keep the fronds.
1-2 carrots cut into large matchsticks
3-4 plump garlic cloves you will roast them with the fennel so they need to be a good size
1 tsp fenugreek or turmeric
1 orange (1 tsp zest and 1 tbsp juice) or pinch saffron and turmeric and 1 tbsp lemon juice/1 tsp zest
1 tsp chilli flakes optional
50 ml olive oil
400 ml stock of your choice
1 large onion - finely sliced
400 g butter beans 150-200g dried beans
salt and freshly ground black pepper

MetricUS Customary

Preheat the oven to 180 °C
Rub the fennel and carrots with a little salt and pepper; you can then add either fenugreek and lemon juice/zest, or saffron, orange juice/zest, and turmeric. Lay the fennel and carrot slices in an oven dish. They need to be in one layer and tightly packed. Pour in the olive oil until just over halfway up the sides of the fennel.
Tuck the garlic cloves around the fennel. Scatter over the chilli flakes. Bake (covered), turning halfway through. Add enough stock to just cover the fennel. Bake for about 45 minutes in total or until soft (i.e., you can cut with a fork). Drain the juices - and set aside the fennel and garlic.
Cook a very finely sliced onion in a little olive oil until translucent; then add the fennel juice, remaining stock* and the butter beans. Squeeze out the garlic from its skin and stir it into the onion mixture with some freshly ground black pepper.
Bring to a gentle bubble and then simmer for 5-6 minutes (until heated through). Check for seasoning and add the fennel slices. Heat through again if needed.
Serve in shallow bowls - arranging the fennel slices on top of the beans. Garnish with the fennel fonds and, if you like, slivers of parmesan.

*You may decide the juice from the fennel is enough liquid, so judge for yourself how 'soupy' you want the dish to be.

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