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Olive Oil Roasted Tomatoes and Fennel with White Beans

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Olive Oil Roasted Tomatoes and Fennel with White Beans

Olive Oil Roasted Tomatoes and Fennel with White Beans

amanda

Equipment

  • - Ovenproof Baking Dish (3 to 4 inches deep)

  • - Parchment Paper Sheets

  • - Chef's Knife

  • - Cutting Board

  • - Kitchen Twine

  • - Silicone Baking Mat

  • - Digital Kitchen Scale

  • - Mixing Bowls (Various Sizes)

  • - Collapsible Food Storage Bags (Ziplock)

Ingredients

  • 2 large fennel bulbs with fronds attached

  • 3/4 cup extra-virgin olive oil

  • 2 teaspoons coarse kosher salt, divided

  • 2 pints grape tomatoes or cherry tomatoes

  • 4 large fresh oregano sprigs

  • 3 large garlic cloves, thinly sliced

  • 1/4 teaspoon dried crushed red pepper

  • 1 teaspoon freshly ground black pepper

  • 2 15-ounce cans cannellini (white kidney beans), drained

Instructions

1

Instruction 1

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
2

Instruction 2

Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
3

Instruction 3

Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.
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