Ingredients
– 2 medium fennel bulbs, sliced
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 400 g canned diced tomatoes
– 400 g canned butter beans, rinsed and drained
– 1 teaspoon smoked paprika
– 1 tablespoon balsamic vinegar
– Salt to taste
– Pepper to taste
– Fresh parsley, chopped for garnish
Method
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced fennel and cook, stirring occasionally, until it becomes tender and has a nice brown color, about 10-15 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the diced tomatoes, butter beans, smoked paprika, balsamic vinegar, and season with salt and pepper. Mix well and let it simmer for about 5 minutes.
5. Remove from heat and top the dish with fresh parsley before serving.
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GardenBix.com
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beekeepingworld.online
freescience.info
