Ingredients
Scale
- 2 medium fennel, each cut lengthways into 6-8 wedges, with the herb/ frond finely chopped
- 2 (14 oz.) cans butterbeans, drained and rinsed
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp fennel seeds
- 1 tsp fresh thyme leaves
- 2 tablespoons butter
- 1 tablespoon lemon zest & juice of half a lemon (2-3 teaspoons)
- Olive oil
- Salt and Pepper
Instructions
- Saute the shallots in 2 tablespoons of oil in a medium pan until softened. Stir in the garlic and fennel seeds. Cook out for 2-3 mins, then stir in the beans. Keep stirring until the beans are very tender. Add water if necessary to keep the pan from drying. Stir in the lemon juice and zest.
- Blend two-thirds of the bean mixture until smooth. Add 1-2 tablespoons of olive oil and scrape down the sides of the food processor to help it blend. Stir the fennel fronds into the remaining beans. Season both bean mixtures with salt and pepper to taste.
- Meanwhile, place a little oil in a cast iron pan over medium heat. Add the fennel, brown on one side, then turn. Reduce the heat to low, and add the thyme, butter, and salt. Cover and cook over low heat until the fennel is entirely tender
- Spread the bean purée over a serving plate and top with the fennel, the remaining beans, and fennel fronds.
- Enjoy!
Notes
I covered my fennel to allow the steam to soften them up a bit.