Fennel
FENNEL AND BUTTERBEAN CASSOULET
SF NF
Serves: 4
This summery stew is packed with protein and, once assembled, the majority of the cooking time is hands-off, leaving you to relax while your oven does the work!
• 2 red onions, peeled and sliced
• 1 tbsp olive oil, plus a little extra for drizzling
• 4 large garlic cloves, peeled and finely chopped
• 2 bulbs fennel, trimmed and cut into thin wedges
• 1 x 400g tin tomatoes
• 400ml (1 ⅔ cups) vegetable stock
• 1 x 400g tin butterbeans, drained and rinsed
• 1 tsp dried thyme
• 2 tsp dried tarragon
• 2 bay leaves
• Sea salt and black pepper, to taste
• 100g (1 cup) breadcrumbs
• Crusty bread or green salad, to serve
1 Preheat oven to 180°C (Gas Mark 4, 350°F). Place a large, lidded, flameproof dish over a medium heat and add the oil. Add the onions, garlic and fennel and gently cook until beginning to soften.