Warm White Beans With Roasted Fennel

• 4 cups thinly sliced fennel bulb
• 3 tablespoons olive oil, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, minced
• Cooking spray
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 2 (15.8-ounce) cans Great Northern beans, rinsed and drained
• 4 cups fresh baby spinach

1. Preheat oven to 450u0b0.
2. Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450u0b0 for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
3. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.

fennel bulb, olive oil, freshly ground black pepper, salt, ground red pepper, garlic, cooking spray, cheese, cans great northern beans, fresh baby spinach

Taken from www.myrecipes.com/recipe/warm-white-beans-roasted-fennel (may not work)