Oven-Baked Fennel and Beans with Lemon Breadcrumbs

Instructions

1. 1

   Roast the fennel

   Preheat the oven to 220 °C. Quarter the fennel, remove the tough base, and cut it into wedges about 2 cm wide. Toss with 20 ml olive oil and 0.5 g salt, spread on a baking sheet, and roast for 22 minutes. The edges should brown and the flesh should soften.

   
2. 2

   Toast the lemon breadcrumbs

   While the fennel roasts, finely grate the lemon zest and chop the parsley. Heat the remaining 10 ml oil in a pan, add the breadcrumbs, and toast, stirring constantly, for 3–4 minutes until golden. Remove from the heat and stir in the lemon zest and 10 g parsley.

   
3. 3

   Make the sauce base

   Finely dice the onion and chop the garlic. Cook them in a wide pot over medium heat for 5 minutes, until the onion softens and starts to turn translucent; it should not brown. If it starts to stick, add a spoonful of the measured stock.

   
4. 4

   Simmer the beans

   Add the tomatoes, vegetable stock, white beans, capers, remaining 1.5 g salt, and black pepper to the pot. Bring to a gentle simmer and cook uncovered for 12 minutes. Stir occasionally; the sauce should thicken slightly, but the beans should remain whole.

   
5. 5

   Finish the dish and serve

   Stir the roasted fennel into the beans. Squeeze 20 ml juice from the lemon and add it to the pot along with the remaining 5 g parsley. Taste; the acidity should balance the sweetness of the tomatoes and fennel. Toast the bread in a dry pan or toaster. Serve the beans hot, topped with the lemon breadcrumbs and accompanied by the toasted bread.