2 (15.8-ounce) cans Great Northern beans, rinsed and drained
4 cups fresh baby spinach
How to Make It
Preheat oven to 450°.
Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.
I really liked this recipe. I'm a big bean-as-a-side-dish fan so I'm easy to please in that regard. My fiance and guests enjoyed it too however. I did add a splash of champagne vinegar but probably didnt need to. I dont always have fennel around but when I do I will be making this for sure. Give it a go!
Served a modified version of this at an impromptu dinner with friends and it was a huge hit! I browned some mild Italian turkey sausage with casings removed, then added the beans. Poured some low-sodium chicken broth in with the spinach and covered it for several minutes to let the greens wilt before adding the fennel. So much flavor from the fennel and cayenne (ground red pepper), but not too much anise flavor, which I don't like. Will definitely make again!
Delicious, and so fast, easy, and nutritious. My husband and I love it. I've served it to guests, and they've asked for the recipe. The first time I made it, I found it a bit dry, so I added chicken broth. White wine works, too. I also got new cookware, so I used a smaller pan and lower heat; it helped, but I still added a bit of broth/wine. I love the leftovers warmed for lunch the next day.
Really delicious. A wonderful side dish for salmon with a pesto sauce. I doubled the recipe but tripled the cheese. If timing is an issue, there's nothing preventing you from roasting the fennel well in advance and then just adding it to the cooking beans later.