Cannellini Beans, Fennel and Curly Kale with Parsley Oil
I’ll keep this brief - like the recipe. It’s a super simple take on beans on toast, with some extra veg thrown in there. The flavour of fennel is such a wake-up call to the buttery vibes of cannellini beans. This recipe also doubles as a great simple pasta topping, so swap out the toast and call it lunch!
1 medium bunch of parsley
100 ml vegetable oil
1 tin cannellini Beans
1 tbsp olive oil
1/4 bulb fennel (shaved on thinnest setting of a mandolin)
1 clove garlic (finely chopped or crushed)
4 stems of curly kale (roughly shredded)
2 slices of sourdough (toasted, for serving)
In the cup of a high speed blender, add the parsley and the vegetable oil. Blitz until smooth and then leave to infuse.
Open, drain and rinse the tin of beans. Set aside.
Heat a medium frying pan over a medium heat. Add the olive oil and bring to temperature. Throw in the fennel and garlic and sautee for a few minutes until the fennel is translucent. Add the shredded kale, stir to combine then throw in around 100 ml water. Season with salt and pepper, cover with a lid, reduce heat to low and leave to sweat for another 3-5 minutes.
Pour the parsley oil through a fine sieve or a nut milk bag to strain out the pulp. Discard the pulp, keep the oil.
Toast your slices of bread and top with the bean, fennel and kale mixture. Drizzle with the parsley oil and serve.