Olive Oil Roasted Fennel, Tomatoes And Beans

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 2 pints cherry tomatoes
• 4 large fresh oregano sprigs
• 3 large garlic cloves, thinly sliced
• 1/4 teaspoon dry crushed red pepper
• 1 teaspoon fresh ground black pepper
• 2 (15 ounce) cans cannellini, drained ( kidney beans)

Recipe

• 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. 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 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.