Olive Oil Roasted Tomatoes with Fennel and Beans


Olive Oil Roasted Veggies








Beans, beans they’re good for your heart, the more you eat…..you know the rest of the tune! Not everyone is a bean lover, but they’re a good source of protein and fiber. Research suggests that if beans are soaked and/or cooked, they are easier to digest, and this is a great way to add them to your diet. This dish is a delicious combination of vegetables, and the flavors are even better the next day. It could be a hearty dish for lunch or a beautiful accompaniment to an entree.

  • 2 large fennel bulbs
  • 1/2 to 3/4 cup extra-virgin oil
  • 2 teaspoons kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly slices
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Pre-heat oven to 425 degrees.

Fennel WedgesHeat oil in large skillet over medium- high heat until very hot, about 3 minutes. Add fennel wedges in a single layer, sprinkle with 1 teaspoon of salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes.



Roasted VegetablesAdd tomatoes, oregano, garlic and crushed red pepper, sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper. Fold together gently. Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 20-30 minutes. Mix in beans and bake for 5-8 minutes longer to heat through. Transfer mixture to large shallow bowl. Serve warm or at room temperature. Serves six.

Source: Epicurious

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