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.
Fennel and tomatoes together create instant recipe satisfaction. The dish includes slow-cooked fennel and shallots, tangy cherry tomatoes, toothsome butter beans, and a lemony walnut topping.
Fennel and walnuts are irresistible together in the topping, providing a bit of crunch and textural variation. The dish features simple ingredients and cooks up in one skillet for ease.
Dried butter beans are preferred for their lovely texture over canned ones. They offer a toothsome yet soft consistency, and their size adds drama and fun to the dish.
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