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Cannellini Beans, Fennel and Curly Kale with Parsley Oil

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.
Author: Richard Makin

Ingredients

  • 1 medium bunch of parsley
  • 100 ml vegetable oil
  • 1 tin cannellini Beans
  • 1 tablespoon olive oil
  • ΒΌ 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