Creamy Beans, Fennel + Greens

Name: Creamy Beans, Fennel + Greens
Cook time: 15 min
Total time: 15 min
Ingredients: 1 tbsp olive oil, plus extra to serve; 1 large head of fennel (or 2 small), finely sliced (use a mandolin if you have one!); 1 heaped tbsp fennel seeds; 1.5 tsp thyme leaves; 2 large cloves garlic, crushed; 100g of leafy greens (Beth uses a mix of spinach and black kale), cabbage or cavalo nero would also work; Juice and zest of 1 large lemon; 1 jar of Queen Butter Beans, with their bean stock

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Cook Time: 15 minutes

Total: 15 minutes

Servings: 2.5

Author : Beth Adams

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Ingredients

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1 tbsp olive oil, plus extra to serve1 large head of fennel (or 2 small), finely sliced (use a mandolin if you have one!)1 heaped tbsp fennel seeds1.5 tsp thyme leaves2 large cloves garlic, crushed100 grams of leafy greens (Beth uses a mix of spinach and black kale), cabbage or cavalo nero would also workJuice and zest of 1 large lemon1 jar of Queen Butter Beans, with their bean stock

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Instructions

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Step 1

Heat the olive oil in a large pan over a medium heat and sweat the fennel until softened, roughly 7-8 minutes, stirring occasionally.

Step 2

Stir in the fennel seeds, thyme and garlic and cook out for 2-3 mins.

Step 3

Tip in the beans with all of their liquid, plus half a jar of water. Allow to bubble away, stirring until the broth becomes thick.

Step 4

Reduce the heat slightly and stir in the lemon juice and greens. Cook until the greens have wilted down and the liquid is thick and starchy. Season to taste.

Step 5

Serve in bowls with an extra drizzle of olive oil and the lemon zest.