½of a large bulb of fennelcored and very thinly sliced
3clovesof garlicthinly sliced
1Tbsptomato paste
1-2tspchopped Calabrian chilesto taste
8ozcherry tomatoeshalved
Kosher salt and black pepperto taste
½cupchicken stockplus more if needed
1(14.5 oz)can of butter beansdrained and rinsed
1(4.3 oz)can boneless and skinless sardinesdrained and broken up slightly
½cuptorn fresh parsley leaves
½cuptorn fresh dill
¼of a red onionthinly sliced and rinsed
Lemon juice
Sourdough toastfor 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.