CANNELLINI BEANS WITH SAUTEED FENNEL AND BLISTERED TOMATOES

By Dglmedia

Makes: 4 servings
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 pint grape tomatoes
• 1 teaspoon coarse salt, divided
• Freshly ground black pepper
• 1 (1 1/2-pound) fennel bulb
• 1 grated clove garlic
• Pinch crushed red pepper
• 2 (19-ounce) cans rinsed cannellini beans
• 4 tablespoons chopped fresh basil, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided

Preparation

Step 1

Heat a medium skillet on medium-high until hot. Add 1 tablespoon oil. Add tomatoes and cook 5 minutes, shaking the pan or until tomatoes are blistered and beginning to brown. Add 1/2 teaspoon salt and a generous grinding of pepper; set aside.

Meanwhile, cut a thin slice from base of fennel. Remove any blemishes. Remove dark green stalks, but reserve enough fernlike tops (fronds) to make 1/4 cup chopped fronds. Cut the bulb and white part of stalks into 1/4-inch slices, then cut into 1/4-inch pieces. This is about 3 cups. Heat remaining 2 tablespoons oil in a large skillet until hot. Add fennel, chopped fennel fronds, garlic, crushed red pepper and remaining salt. Cook on medium for 5 minutes, stirring. Cover and cook on low 15 minutes or until fennel is very soft. Add the beans, blistered tomatoes, 2 tablespoons basil and more black pepper. Cook 5 minutes on medium-low heat, gently folding to combine, until heated through. Add 1/4 cup of the grated cheese. Spoon into serving dish; top with remaining basil and cheese. (Adapted from "Fresh & Fast Vegetarian," Marie Simmons; HMH, $17.95)