Flageolet Beans with Fennel, Charred Lemon & Watercress

Method

1. Give the beans a good rinse before soaking in the fridge overnight in at least 700ml of water. Cook to packet instructions until soft, then remove from the heat and keep in their cooking liquid.
2. Place a large sauté on medium high heat. When hot add the lemon slices, leave untouched for 1-2 minutes before checking underneath to see if they’ve developed some dark char marks. Then carefully turn over and char the other side before removing from the pan for later. You may want to give the pan a quick rinse after this stage to remove burnt residue before continuing.
3. Add the olive oil to the pan, when hot add in the fennel wedges and fry for 10 minutes stirring and flipping them every so often until nicely golden brown. Remove the fennel from the pan and set aside for later, then and carefully remove all but 2tbsp of oil from the pan and place in a heat proof bowl for later.
4. Drain and rinse the beans.
5. Turn the heat down to medium and add the onion, stirring frequently for 5 minutes until softened. Add the garlic, oregano, fennel seeds and black pepper for another minute before adding the beans to the pan with a good pinch of salt and stir to coat.
6. Add in the wine and cook until it’s reduced by half, stirring often for roughly 5 minutes before adding in the lemon slices followed by the vegetable stock. Bring to the boil then reduce to a simmer and cook for 20 minutes. After 20 minutes gently mash some of the beans to thicken the sauce and stir.
7. Right before serving stir through the watercress, chopped parsley and lemon juice and check for seasoning. Plate then drizzle over the reserved olive oil used to fry the fennel and garnish with the reserved watercress. Serve with crusty bread and salad.