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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 shallot
  • 1 fennel bulb
  • 2 cloves of garlic
  • ½ tsp chilli flakes
  • 2 tsp white wine vinegar
  • About 20 tomatoes on the vine about 2 vines
  • ½ cup vegetable stock
  • 1 tin cannellini beans

Method
 

  1. Thinly slice the fennel, garlic and the shallot. Put the fennel fronds aside.
  2. 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.
  3. 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.
  4. When the tomatoes have burst, add the drained beans and cook for another 3-5 minutes to warm through.
  5. Serve with the fronds.