Roasted Tomato With Fennel and White Beans
By: Bull City Food
Published: Thursday, September 9, 2010 - 7:59am

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.