This is a great side to any pasta dish. If you have leftovers of these beans you can blend them for a great hummus! xo
2 Large Fennel with Fronds attached
3/4 C Olive Oil
2 t Salt
2 Pints Grape or Cherry Tomatoes
4 Large Oregano Sprigs
3 Large Garlic Cloves, Sliced
1 t Red Pepper Flakes
1 t Pepper
1 15 oz Can Cannellini Beans, Drained
1 15 oz Can Garbanzo Beans, Drained
Preheat oven to 425.
Chop fennel fronds to make `1/2 cup. Trim fennel bulbs and slice 1/4 inch thick.
Heat oil in an oven proof skillet over medium high heat, add fennel slices and sprinkle with 1 t salt. Cook until fennel begins to soften, about 3 minutes. Add tomatoes, oregano, garlic and red pepper flakes. Sprinkle with 1 t salt and 1 t pepper. Mix together.
Transfer skillet to oven and bake until tomatoes are soft, about 30 minutes. Remove from oven and add beans and chopped fennel fronds. Heat through on stove. Garnish with additional chopped fennel fronds.