This white beans recipe is super hearty and makes for a delicious side dish or appetizer. I love roasting fennel because it completely changes the flavor—it’s sweet and caramelized. You simply halve the fennel, then cut into quarters, douse it in olive oil, and some fresh orange juice with orange zest, habanero chili, then pop it in a 400-degree oven and let it get all caramelized and brown (be sure to flip it halfway through!). While that’s in the oven, I’m going to take some garlic, and some shallots, then sautee that in olive oil, throw in some white beans (this is a white beans recipe after all!)—and yes, they are canned white beans because I never have time to soak them overnight. Once they are really savory and flavorful, I smash them together with the roasted fennel and finish it off with treviso (similar to radicchio and you can use either). The bitterness of the treviso is a really nice counterbalance to those heartier flavors. Then I’ll finish it off with some preserved lemon to give it that acidic tanginess and brightness on the palette.
Watch the video to follow along with my cooking process for this white beans recipe, then scroll down for ingredients and method, plus, a few cooking tools I use to create this delicious meal.