Sardines and Beans
Serves 2-4
Ingredients
- Olive oil for drizzling
- ½ of a large bulb of fennel cored and very thinly sliced
- 3 cloves of garlic thinly sliced
- 1 Tbsp tomato paste
- 1-2 tsp chopped Calabrian chiles to taste
- 8 oz cherry tomatoes halved
- Kosher salt and black pepper to taste
- ½ cup chicken stock plus more if needed
- 1 (14.5 oz) can of butter beans drained and rinsed
- 1 (4.3 oz) can boneless and skinless sardines drained and broken up slightly
- ½ cup torn fresh parsley leaves
- ½ cup torn fresh dill
- ¼ of a red onion thinly sliced and rinsed
- Lemon juice
- Sourdough toast for serving
Instructions
- Heat a medium saute pan over medium-low heat. Coat the bottom of the pan with olive oil and add in the fennel and garlic. Cook, stirring occasionally, until very soft, about 6-8 minutes.
- Add in the tomato paste and cook until slightly browned, 1-2 minutes.
- Increase the heat to medium, and add in chilis and halved tomatoes. Season with salt and pepper to taste and cook until the tomatoes start to burst, about 3-5 minutes.
- Add in the chicken stock and beans and cook until the beans are heated through, about 2-3 minutes. Gently stir in the sardines. Add a touch more chicken stock if needed for a nice sauce-y consistency.
- Remove from the heat and season with more salt and pepper to taste.
- Toss parsley, dill, and onions with a touch of lemon juice and salt.
- Serve beans topped with the herb salad and toast on the side for dipping.
Video
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Substituted canninelli beans and anchovies and still really fucking good
So easy healthy and delish! My bf said it was top 5 things I’ve EVER made for dinner (and I cook a lot of good stuff imo). Will be adding this to the dinner rotation!