Smashed Bean & Fennel Spread

May 18, 2018

This is the kind of thing you throw together in under 10 minutes when you have friends coming over or when you want to have a quick lunch or dinner for two or why not, just for yourself. I’ve been constantly making it since the first time I discovered it and I decided it’s too good not to share here.

The beans pair so nicely with the fennel and the lemon juice together with the olive oil give everything great flavour. I like to serve this with toasted sourdough bread and should you have radishes or cherry tomatoes on hand, you should definitely serve them alongside this spread as they go really well with it.

Smashed Bean & Fennel Spread

350g/13 oz. canned white beans (cannellini beans also work well here)

2 Tbsp extra-virgin olive oil

Juice from half a lemon

½ fennel bulb, chopped and fronds (leaves) reserved

Two spring onions, finely chopped

One garlic clove, pressed

A handful of parsley leaves, chopped

Freshly ground pepper and salt, to taste

In a bowl, mash all, but 1 Tbsp beans along with the olive oil and lemon juice. Add the chopped fennel and spring onions, mix everything well, then season with salt and pepper to taste. Transfer to a serving bowl, add reserved beans, chopped parsley and fronds, sprinkle with a little extra olive oil and serve with slices of toasted bread. DSC06820 DSC06837 DSC06859

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