white bean and fennel brasato recipe
for this delicious and hearty recipe, aim for high quality white beans, such as butterbeans from a jar. the shorter cooking time means this recipe comes together quickly and retains its fresh summer flavours. we serve this on toasted sourdough, topped with vegan feta to make for a perfect light summer brunch.
(serves 4)
ingredients
• 4-5 tbsp extra virgin olive oil
• 2 red onions, peeled and trimmed
• 3 medium carrots, peeled and trimmed
• 3 celery stalks, peeled and trimmed
• 1 tsp smoked paprika.
• ½ tsp cumin ground
• 1/2 tsp fennel seed
• 500g tomato passata
• 80g cherry tomatoes cut into quarters.
• 1 fennel, trimmed and finely sliced
• 10g salt
• pinch of black pepper
• 1 can/jar white beans (220g drained weight)
• 15g flat parsley, finely chopped
for the sourdough:
• 4 big slices of sourdough
• 1 clove garlic, sliced in half
• 2 tbsp olive oil
method
• finely dice the red onion, carrot, celery so they’re all a similar size, this is known as soffritto.
• heat the oil in a pan on medium heat and cook the soffritto until the onion is slightly translucent, about 5 minutes.
• add the paprika, cumin, and fennel seeds and cook for another 2 minutes stirring occasionally.
• then add the tomato passata and quarters of cherry tomato and continue to cook on a low heat for another 10 minutes.
• cut the fennel into roughly 2cm thick cubes and add them to the pan, cook for 5 more minutes, at which point the fennel should still have a bite to it.
• season with salt and black pepper, and finally add the beans and the chopped parsley, turn off the heat.
• to serve, toast the sourdough, rub the garlic clove over it, and drizzle with olive oil. top with the brasato, a little vegan feta and serve.
• 4-5 tbsp extra virgin olive oil
• 2 red onions, peeled and trimmed
• 3 medium carrots, peeled and trimmed
• 3 celery stalks, peeled and trimmed
• 1 tsp smoked paprika.
• ½ tsp cumin ground
• 1/2 tsp fennel seed
• 500g tomato passata
• 80g cherry tomatoes cut into quarters.
• 1 fennel, trimmed and finely sliced
• 10g salt
• pinch of black pepper
• 1 can/jar white beans (220g drained weight)
• 15g flat parsley, finely chopped
for the sourdough:
• 4 big slices of sourdough
• 1 clove garlic, sliced in half
• 2 tbsp olive oil
• finely dice the red onion, carrot, celery so they’re all a similar size, this is known as soffritto.
• heat the oil in a pan on medium heat and cook the soffritto until the onion is slightly translucent, about 5 minutes.
• add the paprika, cumin, and fennel seeds and cook for another 2 minutes stirring occasionally.
• then add the tomato passata and quarters of cherry tomato and continue to cook on a low heat for another 10 minutes.
• cut the fennel into roughly 2cm thick cubes and add them to the pan, cook for 5 more minutes, at which point the fennel should still have a bite to it.
• season with salt and black pepper, and finally add the beans and the chopped parsley, turn off the heat.
• to serve, toast the sourdough, rub the garlic clove over it, and drizzle with olive oil. top with the brasato, a little vegan feta and serve.
