Yellow Eye and Fennel Casserole
Fennel is such a dependable partner for good beans, especially when it's raw and thinly sliced - or slowly braised and caramelised
2 large fennel bulbs, trimmed
6 tablespoons extra-virgin olive oil, divided use
½ of a medium onion, chopped
4 garlic cloves, finely chopped
2 bay leaves
Leaves from 4 to 6 stems fresh thyme
100ml white wine
250ml vegetable stock
750g cooked Yellow Eye beans, drained
Zest of 1 lemon, plus a squeeze of lemon
Salt and pepper to taste
For the topping:
2 tablespoons butter or olive oil
75g dried breadcrumbs
50g finely grated parmesan cheese
Small bunch (15g) chopped fresh basil, plus more for garnish
Serves 4 to 6
Preheat the oven to 200C.
Cut the fennel bulbs in half; cut at right angles into slices about ½ inch thick, then roughly chop. Rinse well.
Heat a large saute or frying pan over medium heat, and add 2 tablespoons of the oil. Add the onion and saute until soft and caramelised, about 10 minutes. Remove the onion and reserve. Add the remaining oil to the pan, then add the fennel, garlic, bay leaves, and thyme. Saute until the fennel is soft and beginning to turn golden, another 10 or so minutes. Add the wine and vegetable stock and stir, scraping the bottom of the pan to deglaze it. Let this cook for about 5 minutes. Stir in the onions, beans, and lemon zest and juice. Taste and season generously with salt and pepper. Transfer the vegetable mixture to a wide baking dish.
In a small pan, melt the butter over medium-low heat. Add the bread crumbs, cheese, and basil, and stir to mix well. Sprinkle this mixture over the baking dish.
Cover the dish with foil and bake for 30 to 40 minutes. Uncover and bake until the top is golden, 15 to 20 minutes more. Remove and let sit for 10 minutes before serving. Garnish with fresh herbs before serving.
Recipe by Rachel Padilla