Roasted Fennel and Tomatoes with Beans

Beans, beans they’re good for your heart, the more you eat…..and 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. Fennel is a member of the carrot family and has a fresh anise flavor when it is eaten raw. It gets tender and caramelizes as it cooks, adding a sweet flavor. This dish is a delicious combination of vegetables and beans, and the flavors are even better the next day. It could be a hearty dish for lunch or a beautiful accompaniment to an entree.

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Servings: 4 servings

Ingredients

• 2 large fennel bulbs cut into wedges
• 1/2 cup extra-virgin olive oil
• Kosher or sea salt, to taste
• 2 pints cherry or grape tomatoes
• 4 sprigs fresh oregano leaves
• 3 large garlic cloves thinly sliced
• 1/4 teaspoon dried crushed red pepper flakes
• Freshly ground black pepper, to taste
• 2 15 ounce cans white beans (such as navy, cannellini) drained and rinsed

Instructions

• Pre-heat oven to 425 degrees. Heat oil in large skillet over medium- high heat until very hot. Add the fennel wedges in a single layer, sprinkle with a pinch of salt. Cook until fennel begins to brown and soften, turning occasionally about 10 to 12 minutes.
• Add the tomatoes, oregano, garlic and crushed red pepper, sprinkle with a pinch of salt and pepper. Stir together gently. Transfer the skillet to the oven. Roast the fennel and tomatoes until soft, stirring occasionally for about 20-30 minutes. Mix in the beans and bake for 5-8 minutes longer to heat through. Serve warm or at room temperature.

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