White Beans with Tomato Confit, Fennel and Greens
If you have not tried the Confit Garlic and Tomatoes, let me direct you there first. Confit tomatoes are a great addition to your meal prep or just a great way to preserve tomatoes at the height of their season. The Confit itself is great just over pasta or with bread but in this recipe, you are using it as a flavor power house to make a quick meal that tastes like it has 20 ingredients or has been cooking for hours. When in fact, it has 6 ingredients and you can make it in about 15 minutes. I like it with bread for dipping but it’s also great over pasta. Both ways are pictured below.
Ingredients:
8-10 oz of Confit Garlic and Tomatoes with the oil
1 fennel bulb thinly sliced
1 large shallot thinly sliced
15 oz car of white beans drained and rinsed
6 oz of crumbled feta cheese
1-2 cups of Swiss chard or other hardy leafy green washed, dried and thinly sliced
salt and pepper to taste
optional: 8oz or 1/2 lb pasta, baguette or other crusty bread for serving
Recipe:
Heat a large skillet over medium heat and add 1-2 tbsp of the oil from the confit tomatoes to the skillet, it’s ok if some of the tomato or garlic get in the pan. Then add the fennel and shallot and saute until soft.
Add the contents of the entire 8-10 oz jar of Confit Tomatoes and Garlic and the rinsed and drained beans. Continue to cook for 3-5 minute more.
Add in the greens and continue cooking until all the greens have cooked down 5-7 minutes. Taste for salt and pepper. Turn off heat and sprinkle over the feta cheese.
Serve as is right out of the pan with crusty bread for dipping or serve on top of your favorite pasta for a heartier meal.
