Xanthan Gum Free Cilantro-Lime Cannellini Beans with Fennel
Total time30 min
Prep time10 min
Cook time20 min
4.6(24)
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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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