High Fructose Corn Syrup Free Za'atar-Tahini Cannellini Beans with Fennel
Total time25 min
Prep time10 min
Cook time15 min
4.7(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!