Enjoy this comforting fennel and haricot bean bake, featuring tender fennel, sweet onion, and hearty beans, all baked in fresh cream. Simple to prepare and perfect as a side dish or on it's own.
Serves 4-6
2 fennel bulbs, halved and thinly sliced
1 brown onion, halved and thinly sliced
4-6 garlic cloves. crushed
720g El Navaricco Haricot beans
300ml fresh cream
3 sprigs of rosemary
Fresh thyme
Montanari Parmigiano Reggiano, grated
Juice of 1 lemon
Salvangno organic extra virgin olive oil
Sal de Añana salt flakes
Black pepper
Preheat oven to 200°C. Throw the fennel, onion, garlic, and haricot beans into an oven proof baking dish. Pour over the cream and season with EVO, salt, black pepper, lemon juice, herbs, and Parmigiano Reggiano to your liking.
Grate some more Parmigiano Reggiano over the top then place in the over for 45 minutes or until golden and bubbling.
Add another squeeze of lemon juice before serving.
