Fennel & White Bean Toasts

Ingredients

• 1 can (15 oz / 425 g) White beans (canned, drained and rinsed)
• 1 medium Fennel bulb
• 3 tbsp Olive oil
• 2 cloves Garlic
• 4 slices Bread (rustic or sourdough)
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 tbsp Lemon juice(optional)
• 0.25 tsp Red pepper flakes(optional)

Instructions

1. 1

   Prep (15 minutes total prep/cook): Slice the fennel thinly. Mince the garlic. Drain and rinse the white beans.

2. 2

   Cook fennel (about 10 minutes): Heat 1 tbsp olive oil in a skillet over medium heat. Add fennel, season with a pinch of salt and pepper, and sauté until softened and lightly golden, 8–10 minutes. Add a splash of water if it starts to stick.

3. 3

   Warm beans (about 5 minutes): In the same skillet or a small pot, add remaining 2 tbsp olive oil. Sauté garlic for 30–60 seconds. Add beans, salt, pepper, and red pepper flakes (if using). Stir and warm through, 2–3 minutes. Stir in lemon juice (if using).

4. 4

   Toast and assemble (about 5 minutes): Toast bread slices. Spoon warm beans onto toast and top with sautéed fennel.