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Fresh Living Network
Butterbeans baked with tomato and fennel

Butterbeans baked with tomato and fennel

Serve these as a side dish or as a main course with crusty bread and a salad. They are delicious and crammed full of fibre and the anti-oxidant, lycopene from the tomatoes.
6
RECIPE TYPE:Side dishes
 
Method
  • Place beans, bicarbonate of soda and bay leaves in plenty of boiling water and cook for about 1-1½ hours or until tender. Drain, keeping 1 cup of liquid aside.
  • Preheat oven to 180°C.
  • Heat a glug of oil in a pan and fry onion, garlic, celery and carrot until soft.
  • Add fennel and wine, and cook until wine has almost evaporated.
  • Place onion mixture, beans, tomatoes, purée and reserved cooking water in a large ovenproof dish.
  • Season and cover with foil.
  • Bake for 45-60 minutes, adding more liquid if necessary, or until beans are completely soft and velvety.
  • Scatter with parsley and serve.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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