Anti Inflammatory Za'atar-Tahini Cannellini Beans with Fennel

Total time25 min

Prep time10 min

Cook time15 min

4.7

(15)

Anti Inflammatory Za'atar-Tahini Cannellini Beans with Fennel

This skillet dish is a deeply satisfying weeknight meal that manages to feel both nourishing and genuinely exciting to eat. Caramelized fennel, creamy cannellini beans, and a bright tahini-lemon sauce come together in a way that's far more than the sum of its parts. Every key ingredient here — extra-virgin olive oil, garlic, legumes, tahini, and lemon — is a recognized powerhouse when it comes to supporting a low-inflammation way of eating, so nothing feels like a compromise. The za'atar ties it all together with an herby, slightly tangy finish that makes the whole dish taste like it came from a restaurant rather than a single skillet. The tahini sauce is whisked together in minutes and drapes over the warm beans in a way that's almost luxurious. Finished with torn fennel fronds and a squeeze of fresh lemon, it's the kind of plant-forward dinner that serves four and leaves everyone genuinely full. If you've been looking for a recipe that checks every box without tasting like it's trying to, this is it.

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Ingredients

4 servings

3 tbsp extra-virgin olive oil, divided
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
½ cup low-sodium vegetable broth
2 tsp za'atar
salt and pepper to taste

For the tahini sauce

3 tbsp tahini
3 tbsp fresh lemon juice
2 tbsp water
¼ tsp salt

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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