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Mediterranean style fagioli with spinach, feta, sun-dried tomatoes beans
A hearty Mediterranean-style bean dish filled with delicious flavours.
YIELDS
2
TO
4
Ingredients
Fagioli
- 1 teaspoon fennel seed
- 2 cup diced onion
- 1 cup roasted garlic
- 1 tablespoon lemon zest
- 1 sprig sage
- 1/2 cup sun-dried tomatoes
- 1/2 cup chopped parsley
- 1 cup beef broth or water
- 1 cup white wine
- 2 14oz can white kidney beans
- 3 cups roma tomatoes, chopped
- 1/2 cup tomato puree
Gremolata
- 1 tablespoon parsley
- 1 teaspoon garlic
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Serve
- 1/2 cup crumbled feta
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cup spinach
Directions
Fagioli
- Place peeled garlic cloves in a small saucepan and cover with olive oil. Make sure there’s enough oil to submerge the garlic completely.
- Simmer over low heat for 25 to 30 minutes or until garlic is fork tender and light golden brown. Do not boil; the garlic will burn, and the exterior will become leathery.
- The oil is now flavoured with roasted garlic. Add roasted garlic oil to a skillet over medium-high heat. Add fence seeds and toast for 30 seconds in the oil. Add diced onion and garlic. Stir to avoid burning. Add diced Roma tomato and stir. Add lemon zest and white wine. Reduce for three to five minutes. Add tomato purée, chopped sun-dried tomatoes, and kidney beans. Add roasted garlic and beef stock and simmer for 10 to 15 minutes.
Gremolata
- Add butter to a non-stick skillet. Add panko and toast. Add lemon zest and chopped parsley, and season with salt and pepper.
Serve
- Add spinach and feta, stir into the beans, and turn off the heat.
- Serve hot with the gremolata on top. Enjoy!
