If you’re craving wholesome comfort that comes together simply, this caramelized fennel, tomato and butter bean skillet is just the thing. This saucy vegan dinner features slow-cooked fennel and shallots with herbs, tangy and sweet cherry tomatoes, toothsome butter beans, and a lemony walnut topping. Other than arugula fennel salad, this is one of my favorite recipes for the slightly licorice-y vegetable.
Fennel and tomatoes together is instant recipe satisfaction for me personally. When I was working on this dish in my kitchen, I was aiming for a jammy and fresh tomato sauce with tender fennel slices and butter beans to make it hearty. All scooped up with crusty sourdough bread? Heaven on earth at dinnertime! It reminds me of the fennel and tomato gratin in my cookbook, and also this confit fennel with red wine lentils.
The sweetness of the caramelized fennel works so nicely with the tangy cherry tomato sauce and big, satiating butter beans. The fennel is sautéed at a slightly lower temperature for about 20 minutes with garlic, ground coriander, shallots, fresh thyme, and a bay leaf. The slices of fennel get so tender and sort of melt into the cherry tomatoes as it all simmers together. I love that this tomato and butter bean skillet features simple ingredients and cooks up in one vessel.
The topping features peppery parsley, chopped toasted walnuts, lemon zest, salt and pepper. Fennel and walnuts are irresistible together and the tiny bit of crunch is nice too. Just a little textural variation for you!
Of course I love the bite of butter beans, but navy or cannellini beans would also be delicious here. Lately I’ve been buying dried butter beans and cooking them from scratch because the texture is just so lovely. They are noticeably better than canned butter beans in my opinion. Toothsome and soft at the same time! Also the sheer size is just so dramatic and fun to play with. A note: dried butter beans are often sold as lima beans with all the other dried beans in stores.
Hope you love this one! Perfect for when you need to use up a whole pound of cherry tomatoes. Also, bread for dipping and scooping is absolutely necessary 😊
Caramelized Fennel, Tomato & Butter Bean Skillet
Ingredients
- ¼ cup toasted walnuts, finely chopped
- ¼ cup chopped parsley
- 1 teaspoon lemon zest
- sea salt and ground black pepper, to taste
- 2 tablespoons olive oil
- 2 medium shallots, small dice
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, minced
- 1 teaspoon ground coriander
- 1 bay leaf
- 2 fennel bulbs, cores removed and sliced (about 600 grams)
- 2 tablespoons tomato paste
- 1 lb (454 grams) cherry tomatoes, halved
- 1 cup vegetable stock, plus extra
- 1 ¾ cups cooked/canned butter beans, drained and rinsed
- 1 teaspoon lemon juice
- 1 teaspoon Tamari soy sauce
Notes
- Chop up some toasted pumpkin seeds for the topping if you have a walnut allergy!
Instructions
- In a small bowl, combine the chopped walnuts, parsley, lemon zest, and some salt and pepper. Toss to combine and set aside.
- Place a large, deep skillet or braiser on the stove over medium heat. Pour in the olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 4-5 minutes. Add the garlic, thyme, coriander and bay leaf and sauté for 1 minute.
- Add the sliced fennel and lower the heat to medium low. Season with salt and pepper. Continue cooking the fennel until it is soft and caramelized, about 20 minutes. If the fennel is browning too fast, add splashes of water.
- Once fennel is tender and caramelized, add the tomato paste and return heat to medium. Stir for 1 minute. Add the cherry tomatoes and stir. Season again with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, simmer for 5 minutes. Then, add the vegetable stock and butter beans to the skillet and stir.
- Simmer the fennel, tomato, and butter bean mixture for 10 minutes, or until the sauce is slightly thickened. Add more vegetable stock if necessary to loosen up the consistency. Stir in the lemon juice and Tamari and check the dish for seasoning. Adjust the seasoning if necessary before topping with the walnut and parsley mixture. Enjoy hot with crusty bread.
I have not made this yet, but plan to soon. Is there a way to get the nutritional information so I can factor it into my diet plan? Thanks in advance and thanks for all the great recipes!
This turned out great!
Absolutely delicious! Going on rotation for sure.
When can we expect your next cookbook?
Looks delicious! If you cook the butter beans from scratch, how long would you boil them for?
Hi Connie,
I soak the butter beans overnight and then simmer them in fresh water the next day for about 40-45 minutes. Every batch is a bit different though!
-L
Perfect for the rainy day we’re having! I missed your skillet recipes. Excited for the fall for more.