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Greek Style Beans with Tomato & Fennel

by noshnosh (follow)
Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Quick (1387)     
This one-pot-wonder is affectionately known as 'Longevity Beans' within our family, as it is inspired by the recipes from Ikaria, Greece, where they have one of the longest life spans on the planet.

Simple, quick and extremely versatile, why not whip up this vegetarian alternative to a con carne and reap the health benefits?

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 4 servings

2 tbsp olive oil
1 onion, sliced
1 fennel bulb, sliced
1 tbsp garlic, crushed
400g can chopped tomatoes
2 tsp chilli, chopped
2 x 400g cans cannellini beans, rinsed and drained
1 bunch parsley, chopped

In a pot, heat oil on a moderate heat. Add the onion and fennel and cook until they have softened and beginning to brown.

Add the garlic and mix through for a minute.
Transfer the tomatoes, chilli and beans to the pot and simmer until you have a homogenous mass.

Fold through the parsley and cook for a little while longer. Season with pepper and salt and serve warm.

Serving suggestions
simply by itself with a dollop of natural yoghurt
with rice (as pictured)
mixed through your favourite pasta
on top of half a baguette

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