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- 2 fennel bulbs
- 1 tbsp olive oil
- 150g red onion
- 100g cherry tomatoes
- 1 can chopped tomatoes
- 100ml red wine
- 1 can fava beans or 250g dried whole fava beans, soaked and cooked
- 1 tsp fennel seeds, crushed
- 1 bay leaf
Trim the fennel, making sure to keep any green feathery fronds for strewing later. Cut it into wedges leaving the base intact so that it holds together while they cook.
Heat the oil in a medium-sized frying pan/skillet, and gently brown the onion or shallot and fennel, then add crushed garlic cloves and cook for another 1 or 2 minutes.
Add the tomatoes, wine, beans, fennel seeds and a bay leaf. Cover the pan and cook for about 40 minutes. Remove the bay leaf when cooked.
Sprinkle with the chopped fennel fronds and serve with garlic sourdough toast or rice.
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