Olive Oil Roasted Tomatoes and Fennel with White Beans

Ingredients

• 1 teaspoon pepper black freshly ground
• 30 ounce cannellini white drained canned ( kidney beans)
• 2 pints cherry tomatoes 
• 2 teaspoons kosher salt divided
• 2 large fennel bulb with fronds attached
• 3 large garlic clove thinly sliced
• 0.8 cup olive oil extra virgin extra-virgin
• 4 large oregano fresh
• 0.3 teaspoon pepper dried red crushed

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically.
2. Cut each bulb half ito 1/2-inch-wide wedges, leaving some ore attached to each wedge.
3. Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes.
4. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes.
5. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
6. Transfer skillet to oven.
7. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes.
8. Mix in beans and 6 tablespoons chopped fennel fronds.
9. Bake 5 minutes longer to heat through.
10. Transfer mixture to large shallow bowl.
11. Sprinkle with remaining chopped fronds.
12. Serve warm or at room temperature.