Butterbeans Baked With Tomato And Fennel Recipe

Place beans, bicarbonate of soda and bay leaves in plenty of boiling water and cook for about 1-1½ hours or until tender. Drain, keeping 1 cup of liquid aside.

Preheat oven to 180°C.

Heat a glug of oil in a pan and fry onion, garlic, celery and carrot until soft.

Add fennel and wine, and cook until wine has almost evaporated.

Place onion mixture, beans, tomatoes, puree and reserved cooking water in a large ovenproof dish.

Season and cover with foil.

Bake for 45-60 minutes, adding more liquid if necessary, or until beans are completely soft and velvety.

Scatter with parsley and serve.