Preserved Lemon White Bean Skillet with Citrus Fennel Slaw

Ingredients

• cooked white beans3 cups
• preserved lemon, finely chopped2 tbsp
• fennel bulb, thinly sliced1
• orange, segmented2
• cucumber, thinly sliced1
• red onion, thinly sliced1/4 cup
• olive oil3 tbsp
• garlic, minced2 cloves
• fresh oregano1 tbsp
• red wine vinegar1 tbsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. 1Toss the fennel, orange segments, cucumber, and red onion with red wine vinegar, 1 tablespoon olive oil, and a pinch of salt.
2. 2Warm the remaining olive oil in a skillet and sauté the garlic just until fragrant.
3. 3Add the white beans and preserved lemon, then cook gently until the beans are hot and lightly glazed.
4. 4Stir in oregano and black pepper, then taste for salt.
5. 5Spread the bean mixture into a serving dish or keep it in the skillet for serving.
6. 6Top with the citrus fennel slaw just before eating so it stays crisp.
7. 7Serve with bread or on its own as a light main.

Tips

• Preserved lemon can vary in saltiness, so taste before adding extra salt.
• For a fuller flavor, let the slaw sit for 5 minutes before serving, but no longer.

Nutrition