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Warm White Beans with Roasted Fennel

Photo: John Autry; Styling: Cindy Barr
Hands-on time 14 mins
Total time 34 mins
Yield Serves 8 (serving size: about 2/3 cup)

Ingredients

  • 4 cups thinly sliced fennel bulb
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 2 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 4 cups fresh baby spinach

Nutrition Information

  • calories 140
  • fat 6.1 g
  • satfat 1.1 g
  • monofat 3.9 g
  • polyfat 0.7 g
  • protein 5.8 g
  • carbohydrate 17.4 g
  • fiber 5.2 g
  • cholesterol 2 mg
  • iron 1.8 mg
  • sodium 231 mg
  • calcium 90 mg

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.