Low Sodium Za'atar-Tahini Cannellini Beans with Fennel

Total time25 min

Prep time10 min

Cook time15 min

Low Sodium Za'atar-Tahini Cannellini Beans with Fennel

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Ingredients

4 servings

3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium fennel bulb, cored and thinly sliced, fronds reserved
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
2 cans (15 oz each) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
½ cup low-sodium vegetable broth
2 tsp za'atar
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tahini sauce

3 tbsp tahini
3 tbsp fresh lemon juice
2 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
reserved fennel fronds, roughly torn (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the tahini, lemon juice, water, and 1/4 tsp salt until smooth and pourable. Set aside.
2
Heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the sliced fennel and cook, stirring occasionally, until softened and lightly golden at the edges, about 7–8 minutes.

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