Butterbeans Baked With Tomato And Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve as a side dish or as a main coarse with crusty bread and a salad. Ingredients:
500 grams butterbeans, soaked overnight |
1 tsp bicarbonate of soda |
2 bay leaves |
1 glug olive oil |
2 red onions, sliced |
3 cloves garlic, sliced |
2 celery sticks, chopped |
1 carrot, chopped |
1 tsp fennel seeds |
125 ml dry white wine |
1 can chopped tomato, (410g) |
1 can tomato puree, (410g) |
1 pinch salt and milled pepper |
1 handful freshly chopped parsley, for serving |
Directions:
1. 1 Place beans, bicarbonate of soda and bay leaves in plenty of boiling water and cook for about 1-11/2 hours or until tender. Drain, keeping 1 cup of liquid aside.
2. 2 Preheat oven to 180°C.
3. 3 Heat a glug of oil in a pan and fry onion, garlic, celery and carrot until soft.
4. 4 Add fennel and wine, and cook until wine has almost evaporated.
5. 5 Place onion mixture, beans, tomatoes, puree and reserved cooking water in a large ovenproof dish.
6. 6 Season and cover with foil.
7. 7 Bake for 45-60 minutes, adding more liquid if necessary, or until beans are completely soft and velvety.
8. 8 Scatter with parsley and serve.
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