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Cherry Tomato & Butter Bean Skillet with Caramelized Fennel

URL: https://thefirstmess.com/2024/07/31/caramelized-fennel-tomato-butter-bean-skillet/

Ingredients

The topping

  • ¼ cup toasted walnuts, finely chopped
  • ¼ cup chopped parsley
  • 1 teaspoon lemon zest
  • to taste sea salt and ground black pepper

The skillet

  • 2 tablespoons olive oil
  • 2 medium shallots, small dice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 2 bulbs fennel, cores removed and sliced (about 600 grams)
  • 2 tablespoons tomato paste
  • 1 lb cherry tomatoes, halved (about 454 grams)
  • 1 cup vegetable stock, plus extra
  • 1 ¾ cups cooked/canned butter beans, drained and rinsed
  • 1 teaspoon lemon juice
  • 1 teaspoon Tamari soy sauce

Instructions

  1. Combine chopped walnuts, parsley, lemon zest, salt, and pepper in a small bowl and set aside.
  2. Heat olive oil in a large skillet over medium heat and sauté shallots until soft.
  3. Add garlic, thyme, coriander, and bay leaf, and sauté for 1 minute.
  4. Add sliced fennel, season with salt and pepper, and cook until caramelized, about 20 minutes.
  5. Stir in tomato paste and cook for 1 minute.
  6. Add cherry tomatoes, season, and simmer until they release juices.
  7. Stir in vegetable stock and butter beans, and simmer for 10 minutes until thickened.
  8. Add lemon juice and Tamari, adjust seasoning, and top with walnut mixture before serving.

Nutrition Facts (estimated)

Servings
2-4
Calories
350
Total fat
18g
Total carbohydrates
38g
Total protein
12g
Sodium
400mg
Cholesterol
0mg

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