Olive-oil-roasted Tomatoes And Fennel With White Beans

Name: Olive-oil-roasted Tomatoes And Fennel With White Beans
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 850 grams cannellini (white kidney beans), drained; 2 pints grape tomatoes or cherry tomatoes; 2 teaspoons coarse kosher salt, divided; 2 larges fennel bulbs with fronds attached; 3 larges garlic cloves, thinly sliced; 177 milliliters extra-virgin olive oil; 4 larges fresh oregano sprigs; 0 teaspoons dried crushed red pepper

You can never have too many side dish recipes, so give Olive-oil-roasted Tomatoes And Fennel With White Beans a try. This gluten free and vegan recipe serves 6. One serving contains 398 calories, 11g of protein, and 27g of fat. If you have olive oil, cannellini, cherry tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.