Cashew Free Za'atar-Tahini Cannellini Beans with Fennel
Total time25 min
Prep time10 min
Cook time15 min
4.7(15)
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Learn more →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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