by Melissa Stroumbakis
Sunday White Beans with Caramelized Fennel & Parmesan Crumbs
Her Home, His Word™
by Melissa Stroumbakis
A gentle meal for slow afternoons, this dish pairs creamy beans with the sweetness of caramelized fennel and a salty parmesan crunch. It is a lovely way to fill your home with warmth and goodness.
Serves 4
•
Prep 15 minutes
•
Cook 30 minutes
•
Total
45 minutes
Ingredients
- 3 tbsp olive oil, divided
1 large fennel bulb trimmed, cored and thinly sliced
1 small yellow onion thinly sliced
3 garlic cloves minced
1 tbsp tomato paste
2 cans (15 oz each) cannellini beans rinsed and drained
1 can (14.5 oz) diced tomatoes
3/4 cup vegetable broth
1/2 tsp dried oregano
3/4 tsp kosher salt divided
1/4 tsp black pepper
1/2 cup panko
1/4 cup grated Parmesan
1 tsp lemon zest
2 tbsp chopped parsley
Method
1. Heat 2 tbsp oil in a deep skillet over medium heat. Add fennel, onion and 1/2 tsp salt; cook 12–15 min, stirring, until softened and golden, reducing heat if browning too fast.
2. Add garlic and tomato paste; stir 1 min.
3. Add beans, tomatoes with juices, broth, oregano and pepper.
4. Simmer uncovered 12–15 min, stirring occasionally, until gently thickened; taste and adjust seasoning.
5. In a small skillet toast panko with remaining 1 tbsp oil and 1/4 tsp salt over medium-low heat for 3–4 min. Remove from heat and stir in Parmesan and zest.
At the table
Spoon crumbs over beans just before serving; scatter parsley. Serve with warm bread and a green salad.
Leftovers
Refrigerate beans separately from crumbs up to 3 days; reheat beans with broth and keep crumbs dry until serving.
Table note
Swap onion for fennel if preferred; the fennel is the distinctive sweet, delicate note.
Substitutions
Swap onion for fennel if preferred; the fennel is the distinctive sweet, delicate note.
Storage & Tips
Refrigerate beans separately from crumbs up to 3 days; reheat beans with broth and keep crumbs dry until serving.