Fennel, Butterbeans & Capers Recipe

Name: Fennel, Butterbeans & Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.", "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.", "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.", "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.", "Finish with a good drizzle of olive oil and roughly chopped fresh dill, taste for seasoning and adjust as necessary.
2
Serve with fresh bread and a green salad."]

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons mild coconut oil or olive oil, 2 fennel, washed & finely sliced, 2 red onions, peeled & finely sliced, 3 cloves garlic, finely sliced, and more.

Yes, Fennel, Butterbeans & Capers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel, Butterbeans & Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions