Anti Inflammatory Cilantro-Lime Cannellini Beans with Fennel
This skillet dish is a genuinely satisfying weeknight meal that manages to feel both light and deeply nourishing at the same time. Thinly sliced fennel turns silky and golden in olive oil before turmeric, cumin, and a pinch of red pepper flakes bloom into something wonderfully fragrant — that combination of spices is doing serious heavy lifting here. Turmeric and extra-virgin olive oil are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and they show up generously in every bite. Creamy cannellini beans soak up the spiced broth as they simmer, and lightly crushing a few against the pan creates a thick, almost stew-like texture that feels far more indulgent than the ingredient list suggests. A bright finish of fresh lime juice, lime zest, and a generous handful of cilantro lifts the whole dish and keeps it from ever feeling heavy. The fennel fronds scattered on top add a delicate, herby note that ties everything together beautifully. This one serves four and comes together in a single skillet, which means less cleanup and more time actually enjoying dinner.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium fennel bulb, cored and thinly sliced (fronds reserved)
- 4 garlic cloves, thinly sliced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup low-sodium vegetable broth
- ½ tsp salt, plus more to taste
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ cup fresh cilantro leaves, roughly chopped
- 1 tsp lime zest
For serving
- fennel fronds, for garnish (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
- 2
Add the sliced fennel and cook, stirring occasionally, until softened and lightly golden at the edges, about 7–9 minutes.
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