Sauteed fennel with beans and tomatoes
You can serve this sautéed fennel with beans and tomatoes as a main vegan dish (with bulgar wheat, rice, toast, couscous etc.) or on the side of grilled fish or pork chops. It’s a healthy dish, as it’s gluten-free, low-cal and low-carb too.
Ingredients
Method
- Thinly slice the fennel, garlic and the shallot. Put the fennel fronds aside.
- Heat the oil in a pan, then gently sauté the onion and fennel for 8-10 minutes over low. Add the garlic, chilli flakes and vinegar.
- Stir for a minute then add the tomatoes (without the vine) and the stock. Put a lid on and cook for another 10 minutes or so.
- When the tomatoes have burst, add the drained beans and cook for another 3-5 minutes to warm through.
- Serve with the fronds.