I’ll keep this brief - like the recipe. It’s a super simple take on beans on toast, with some extra veg thrown in there. The flavour of fennel is such a wake-up call to the buttery vibes of cannellini beans. This recipe also doubles as a great simple pasta topping, so swap out the toast and call it lunch!
Cannellini Beans, Fennel and Curly Kale with Parsley Oil
- 1 medium bunch of parsley
- 100 ml vegetable oil
- 1 tin cannellini Beans
- 1 tablespoon olive oil
- ¼ bulb fennel (shaved on thinnest setting of a mandolin)
- 1 clove garlic (finely chopped or crushed)
- 4 stems of curly kale (roughly shredded)
- 2 slices of sourdough (toasted, for serving)
- In the cup of a high speed blender, add the parsley and the vegetable oil. Blitz until smooth and then leave to infuse.
- Open, drain and rinse the tin of beans. Set aside.
- Heat a medium frying pan over a medium heat. Add the olive oil and bring to temperature. Throw in the fennel and garlic and sautee for a few minutes until the fennel is translucent. Add the shredded kale, stir to combine then throw in around 100 ml water. Season with salt and pepper, cover with a lid, reduce heat to low and leave to sweat for another 3-5 minutes.
- Pour the parsley oil through a fine sieve or a nut milk bag to strain out the pulp. Discard the pulp, keep the oil.
- Toast your slices of bread and top with the bean, fennel and kale mixture. Drizzle with the parsley oil and serve.