Plant-Based
Mixed beans braised with Italian flavours of garlic, tomato and fennel. Topped with fresh watercress leaves and served with a side of crusty herb bread.
Gluten-friendly option: bread is replaced with GF bread.
Gluten-friendly option: bread is replaced with GF bread.
1. Set oven to 200ºC (optional, see note).
Heat a frypan over medium heat with 2 tbsp olive oil. Dice onion and add to pan as you go. Cook for 5 minutes, or until softened.
2. Slice garlic, celery and fennel (reserve fronds). Add to pan along with 3 tbsp tomato paste, 2 tsp Italian herbs and 1 tsp fennel seeds. Cook for 2-3 minutes, or until vegetables have softened.
3. Chop tomatoes, add to pan as you go. Pour in drained beans, 2 1/2 cups water and crumble in stock cube. Simmer for 10 minutes.
4. Slice the loaf 3/4 of the way through at 2cm intervals. Chop oregano and combine with 2 tbsp olive oil, salt and pepper. Smear mixture all over bread and into the cuts. Wrap in a large sheet of foil or baking paper, place in oven for 10 minutes.
5. Roughly chop reserved fennel fronds and stir through beans along with 1/4 cup olive oil. Season to taste with salt and pepper.
6. Divide beans between plates, top with watercress and serve with oregano bread.
Notes:
You can also toast individual slices of bread and spread with herb oil instead of cooking in the oven.
Gluten-friendly option - bread is replaced with GF bread.
2. Slice garlic, celery and fennel (reserve fronds). Add to pan along with 3 tbsp tomato paste, 2 tsp Italian herbs and 1 tsp fennel seeds. Cook for 2-3 minutes, or until vegetables have softened.
3. Chop tomatoes, add to pan as you go. Pour in drained beans, 2 1/2 cups water and crumble in stock cube. Simmer for 10 minutes.
4. Slice the loaf 3/4 of the way through at 2cm intervals. Chop oregano and combine with 2 tbsp olive oil, salt and pepper. Smear mixture all over bread and into the cuts. Wrap in a large sheet of foil or baking paper, place in oven for 10 minutes.
5. Roughly chop reserved fennel fronds and stir through beans along with 1/4 cup olive oil. Season to taste with salt and pepper.
6. Divide beans between plates, top with watercress and serve with oregano bread.
Notes:
You can also toast individual slices of bread and spread with herb oil instead of cooking in the oven.
Gluten-friendly option - bread is replaced with GF bread.
brown onion 1
garlic 2 cloves
celery 2 sticks
fennel 1
tomato paste 1 tub (140g)
Roma tomatoes 4
four bean mix 2 x 400g
5 seed loaf 1
fresh oregano 1 packet
watercress 1 sleeve
From your pantry:
olive oil (for cooking), salt, pepper, dried Italian herbs, fennel seeds, stock cube (1)
garlic 2 cloves
celery 2 sticks
fennel 1
tomato paste 1 tub (140g)
Roma tomatoes 4
four bean mix 2 x 400g
5 seed loaf 1
fresh oregano 1 packet
watercress 1 sleeve
From your pantry:
olive oil (for cooking), salt, pepper, dried Italian herbs, fennel seeds, stock cube (1)
