Fennel, Butterbeans & Capers

• 2 tablespoons mild coconut oil or olive oil
• 2 fennel, washed & finely sliced
• 2 red onions, peeled & finely sliced
• 3 cloves garlic, finely sliced
• 200 grams butter beans
• 200 grams passata or tinned tomato
• 1 tablespoon red wine vinegar
• juice half lemon
• Pinch coconut sugar or alternative
• 2 tablespoons olive oil to finish

1. Heat a large pan with half the coconut oil, add your fennel in a single layer, you will probably need to do this in batches.
2. Cook the fennel for a few minutes on each side, it should be browned and beginning to soften. Set aside while you finish browning the rest of the fennel, use the rest of the coconut oil as needed.
3. Once it's done, add the onion to the pan, with a pinch of salt to help it soften. Cook for 5 minutes until the onion has softened, add the garlic, cook for a minute, place the fennel back in the pan along with your butterbeans and passata.
4. Add the vinegar, lemon, a pinch of sugar, salt and pepper, mix through and cook for a further 10 minutes, adding a splash of water to the pan if the sauce becomes dry.
5. Finish with a good drizzle of olive oil and roughly chopped fresh dill, taste for seasoning and adjust as necessary. rnServe with fresh bread and a green salad.

coconut oil, fennel, red onions, garlic, butter beans, passata, red wine vinegar, lemon, coconut sugar, olive oil

Taken from food52.com/recipes/76111-fennel-butterbeans-capers (may not work)