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Olive Oil Roasted Tomatoes and Fennel with White Beans

Ingredients

  • 2 15-ounce cans cannellini (white kidney beans), drained
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon dried crushed red pepper
  • 3 large garlic cloves, thinly sliced
  • 4 large fresh oregano sprigs
  • 2 pints grape tomatoes or cherry tomatoes
  • 2 teaspoons coarse kosher salt, divided
  • + 2 more ingredients
    • ¾ cup extra-virgin olive oil
    • 2 large fennel bulbs with fronds attached

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. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes...

View full recipe at SpringPad

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