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Home » Recipes » Recipes

Cannellini Beans, Fennel and Curly Kale with Parsley Oil

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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

Richard Makin
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.
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Ingredients
  
  • 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)
Instructions
 
  • 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.

Nutrition

Serving: 1grams
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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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