Crispy Andalusian White Bean

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the white bean and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the yellow onion and season generously; give everything a minute to come together.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Plate it up while hot and pass extra at the table.