Warm White Beans with Roasted Fennel

Photo: John Autry; Styling: Cindy Barr

Yield: Serves 8 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 14 Minutes
Total: 34 Minutes

Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 6.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 5.8g
  • Carbohydrate: 17.4g
  • Fiber: 5.2g
  • Cholesterol: 2mg
  • Iron: 1.8mg
  • Sodium: 231mg
  • Calcium: 90mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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.
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