Fennel Tea-Braised White Beans with Roasted Tomatoes
Creamy white beans simmered in fennel tea with garlic and herbs, topped with burst cherry tomatoes—a warm, comforting bowl with anise undertones.
Braising white beans in fennel tea infuses them with a subtle, sweet anise flavor that elevates a humble pantry staple into something quietly elegant. The tea replaces plain water and adds a depth that surprises.
The roasted cherry tomatoes burst with concentrated sweetness that plays off the licorice notes of the fennel tea. Together with garlic and a drizzle of good olive oil, this dish hits every comfort food note.
Crusty bread is non-negotiable here—you'll want to soak up every drop of the fragrant, tea-infused broth. A handful of fresh parsley and a squeeze of lemon brighten the whole bowl.
This works as a hearty lunch, a dinner side, or even a light main course with a green salad. It's naturally vegan, and the fennel tea's digestive benefits make it easy on the stomach.
Ingredients
- 2 cans (400g each) white beans, drained and rinsed
- 2 cups brewed fennel tea (strong)
- 2 cups cherry tomatoes
- 4 cloves garlic, thinly sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- Fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper
- Crusty bread for serving
How to make it
- 1Preheat oven to 200°C (400°F). Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast 20 minutes until blistered and bursting.
- 2Meanwhile, brew fennel tea strong (3 bags or 3 tbsp loose in 2 cups water). Set aside.
- 3In a large skillet, heat 2 tbsp olive oil over medium heat. Add sliced garlic and cook 1 minute until fragrant.
- 4Add beans, smoked paprika, and red pepper flakes. Stir for 1 minute, then pour in the fennel tea.
- 5Simmer for 10–12 minutes until the liquid reduces by half and beans are creamy and infused with the tea.
- 6Top with roasted tomatoes, fresh parsley, and a generous squeeze of lemon. Serve with crusty bread.
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