Roasted Tomatoes and Fennel with White Beans

This is adapted from a recent Bon Appétit recipe. It is really good. It can be served hot or at room temperature. I personally prefer it a room temperature but my family was split…

6 large fennel bulbs, cut into wedges
⅓ cup olive oil
2 teaspoons kosher salt, divided
2 pints grape tomatoes
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon pepper
¼ teaspoon crushed red pepper
2 (15 ounce) cans white kidney beans

Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet and sauté fennel until browned, sprinkling with 1 teaspoon salt as you cook. Add the tomatoes, garlic, oregano, pepper, red pepper and remaining teaspoon salt. Stir together. Transfer pan to oven and bake for 30 minutes. Mix in beans and heat briefly.

One thought on “Roasted Tomatoes and Fennel with White Beans

  1. Made this for lunch this past shabbat-it was my big stretch culinary-wise-to use fennel and beans (besides dumping the beans into a cholent) and it was a big hit! Everyone loved it.
    Only glitch in making it was that 6 fennel bulbs didn’t fit into my large skillet-needed to do it in 2 batches. And to put it in the oven I transfered it to a roasting pan (since it wld be larger than the skillet)…and even there it filled it to the top. If the tomatoes were supposed to get wrinkly like they do in roasting, it didn’t happen! There was too much in the pan.
    But it did come out tasty!

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