A week ago I was having a relaxing morning before work. You know the routine. Make yourself breakfast. Eat breakfast while sipping caffeine of choice. Do both while checking on blogs. Accidentally spill caffeine of choice on your computer.
That was painful. I hadn’t planned for a new computer, and there were a lot of files on that old computer that weren’t saved anywhere else. And without wanting to inflate my own importance, I would argue that it’s painful for you. Because I had a recipe for you that I only get to share just now. And it’s filled with all sorts of good stuff. Specifically, beans, fennel, lemon, and tomato.
These beans come from Anna Jones‘ new book A Modern Way to Cook. I’m slightly obsessed with Anna Jones’ work. Her first book, A Modern Way to Eat is one of my most used cookbooks, and for good reason. She writes smart recipes that are clever without being precious. It’s hard to flip through the pages of her books without being inspired. She brings a cook’s eye to presentation and plays with form and texture. But she doesn’t forget that food should be delicious and nourishing and it needs to be approachable. That’s a message I appreciate in any cookbook, but especially in a vegetarian cookbook that promotes healthy eating.
Her new book is divided not by meals or seasons, but by time commitment. I found these beans labeled as a 25 minute dinner, and immediately had to make them. I love the sweetness that comes from the fennel and honey, the tang from the lemons and vinegar, and the savory notes from the garlic and spices. It truly comes together in 25 minutes (maybe even faster), which means it’s great for spur of the moment dinner decisions (aka, the only kind I have). And I love that you get something hearty and earthy and rich without any esoteric ingredients, or convoluted technique.
It’s a fantastic dinner. And I can’t wait to cook obsessively through this book.
White Beans with Fennel, Lemon, and Tomato
adapted from A Modern Way to Cook by Anna Jones
Anna calls for canned lima beans in her original recipe. I have never seen canned lima beans, and so I made mine with Great Northern beans, which were delicious. Anna suggests accompanying this with a green salad or some flatbread, but Aaron and I devoured it with some runny cheese and crusty sourdough.
1 large fennel bulb
2 tablespoons of olive oil
bunch of green onions, sliced
4 cloves garlic, minced
2 tomatoes, roughly chopped
1 lemon, quartered and seeds removed
1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1/2 teaspoon fennel seeds
1/2 teaspoon crushed red chili flakes
1/2 teaspoon salt
2 fourteen ounce cans of white beans, drained and rinsed
fennel fronds, for serving
olive oil, for serving
Cut off the fronds of the fennel and set aside. Cut the bulb in half and trim it. Peel off any tough or bruised outer layers, then slice the fennel into half inch slices.
Heat a large frying pan over medium-high heat. Add the olive oil. When the oil it hot, add the fennel, making sure to spread it out so all the fennel makes contact with the oil. Sautée until it’s browning on one side (between 2-4 minutes) then flip, either with tongs or a spatula to the other side. Sautée again until browning, then add the green onions and garlic. Let cook until fragrant, a couple more minutes.
Add the tomatoes and lemon, then add the honey, vinegar, oregano, fennel seed, chilis, and salt. Stir well and let it all heat together for a minute, then add the beans and 1/2 cup of water. Stir again, and then let the whole thing simmer away until the beans are warmed through, about five minutes.
Serve warm, topped with the leafy bits of the fennel fronds and a drizzle of olive oil.