Caramelized Fennel & White Bean Dish by Boroughchef

Ingredients

• 1 large head of fennel, cut into 6-8 wedges, herby fronds picked off
• 1 large shallot, finely diced
• 3 sprigs thyme
• 1 tsp fennel seeds
• 60 g pitted green olives, halved lengthways
• 1 knob of butter (approx. 1 tbsp)
• 400 g can of cannellini beans, rinsed and drained
• 1 lemon
• 2 tbsp olive oil
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) pepper

Instructions

1. Heat olive oil in a cast iron pan over high heat. Add fennel wedges in a single layer and sear until well-colored on both sides, about 4-5 minutes per side.
2. Reduce heat to low. Add thyme sprigs, butter, and salt to the pan with the fennel. Cover and cook until the fennel is tender, turning occasionally, about 15-20 minutes. Add olives for the last 5 minutes to warm through.
3. Meanwhile, heat a little olive oil in a saucepan over medium heat. Add diced shallots and sweat until softened, about 5 minutes.
4. Stir in the fennel seeds and cook for 1-2 minutes until fragrant.
5. Add the rinsed cannellini beans to the saucepan. Cook, stirring regularly and vigorously, until the beans are soft and creamy, about 8-10 minutes. Add a splash of water if the pan becomes too dry.
6. Roughly chop half of the reserved fennel fronds. Stir them into the bean mixture along with the juice of half a lemon and salt to taste
7. Spoon the creamy white beans into serving bowls. Top with the caramelized fennel wedges and olives. Garnish with the remaining fennel fronds and a squeeze of fresh lemon juice