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.
Heat 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.
Add 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.