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Roasted Tomatoes and Fennel with White Beans
Posted By elizabeth On August 1, 2010 @ 1:56 am In Shabbos Recipes | 1 Comment
This is adapted from a recent Bon Appétit recipe. It is really good. It can be served hot or at room temperature. I personally prefer it a room temperature but my family was split…
6 large fennel bulbs, cut into wedges
⅓ cup olive oil
2 teaspoons kosher salt, divided
2 pints grape tomatoes
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon pepper
¼ teaspoon crushed red pepper
2 (15 ounce) cans white kidney beans
Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet and sauté fennel until browned, sprinkling with 1 teaspoon salt as you cook. Add the tomatoes, garlic, oregano, pepper, red pepper and remaining teaspoon salt. Stir together. Transfer pan to oven and bake for 30 minutes. Mix in beans and heat briefly.
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