Warm White Beans with Roasted Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 cups thinly sliced fennel bulb |
3 tablespoons olive oil, divided |
3/4 teaspoon freshly ground black pepper, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon ground red pepper |
2 garlic cloves, minced |
cooking spray |
3 tablespoons grated parmigiano-reggiano cheese |
2 (15.8-ounce) cans great northern beans, rinsed and drained |
4 cups fresh baby spinach |
Directions:
1. Preheat oven to 450°.
2. Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
3. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.
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