This is a tasty, vegan winter dish. Although I don’t care for fennel raw, I really love it roasted.
Warm White Beans with Roasted Fennel & Red Pepper
Adapted from Cooking Light
2 medium fennel bulbs, trimmed and cut in 1/2″ slices
1 red bell pepper, seeded and cut in 1/2″ slices
2 Tbsp. olive oil, divided
2 cloves of garlic, minced
1 small onion, sliced
2 15-oz. cans cannellini beans, drained (or any white bean)
7 oz. package of fresh baby spinach, washed (about 4 c.)
1/2 tsp. cayenne pepper (optional)
salt & pepper to taste
Preheat oven to 450° F.
Toss fennel, red pepper, and half the oil on a baking sheet, and bake for about 20 minutes until vegetables soften and begin to brown.
While the fennel and pepper are in the oven, add remaining oil to a large skillet and saute the onions over medium-high heat. Cook for 10 minutes, until they caramelize. Add beans to the onions and cook for an additional 5 minutes; add the fennel mixture when ready. Stir in the spinach and continue cooking for a few minutes over medium heat until the leaves wilt slightly. Season and serve warm.