STEW OF BORLOTTI BEANS WITH FENNEL

PREP TIME 15 minutes COOK TIME 40 minutes SERVES

INGREDIENTS

1 large or 2 small fennel bulbs 1 tbsp olive oil 150g small onion or large shallot, chopped 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 100ml red wine

250g cooked, soaked dried borlotti beans, or the contents of 1 x 400g can, drained

1 tsp fennel seeds, crushed 2–3 fresh sage leaves 1 fresh or dried bay leaf bread rolls, to serve

METHOD

1 Trim the fennel, making sure to keep any green feathery fronds for strewing later. Cut it into wedges, leaving the base intact so that it holds the leaves together while they cook.

2 Heat the oil in a medium-sized frying pan, and gently brown the onion or shallot and fennel, then add crushed garlic cloves and cook for another 1–2 minutes.

3 Add the tomatoes, wine, beans, fennel seeds, sage and bay leaf. Cover the pan and cook gently for about 40 minutes.

4 Sprinkle with the chopped fennel fronds and serve with bread rolls.

DID YOU KNOW?

Fennel is a super food that can help maintain a healthy heart and skin; it’s also a good source of fibre, vitamin C and beta-carotene.

Beans, Peas & Everything In Between by Vicky Jones, published by Ryland Peters & Small (£14.99). Photography by William Reavell © Ryland Peters & Small