Olive-oil-roasted tomatoes and fennel with white beans from Bon Appétit Magazine, August 2010 (page 77)

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Notes about this recipe

  • lorloff on January 07, 2021

    Delicious. I followed Jane’s lead and reduced the olive oil and added black Kalamata olives. I found 10 minutes on the stove pot worked well followed by 20 minutes total in the oven including after adding the beans. It worked really well. Thanks Jane!

  • Shelmar on January 06, 2020

    Easy to make. Add more oregano less red pepper next time. I used great northern bean, since I was out of cannellini beans.

  • Jane on January 21, 2014

    Nice side dish with plenty of variety of tastes, textures and colors. The recipe calls for a LOT of olive oil but I cut it down to about 1/3 and it was fine. I didn't think the fennel needed 30 mins at 425 after 10 minutes in hot oil on the stovetop. I did 20 mins and it was well cooked. I liked the mix of fennel, garlic, grape tomatoes and white beans though I also added black olives, since they seemed to fit (and I like black olives). I served it with rare yellowfin tuna.

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