Cherry Tomato & Butter Bean Skillet with Caramelized Fennel

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

¼ cup toasted walnuts, finely chopped

¼ cup chopped parsley

1 teaspoon lemon zest

sea salt and ground black pepper, to taste

2 tablespoons olive oil

2 medium shallots, small dice

2 cloves garlic, minced

1 tablespoon fresh thyme leaves, minced

1 teaspoon ground coriander

1 bay leaf

2 fennel bulbs, cores removed and sliced (about 600 grams)

2 tablespoons tomato paste

1 lb (454 grams) cherry tomatoes, halved

1 cup vegetable stock, plus extra

1 ¾ cups cooked/canned butter beans, drained and rinsed

1 teaspoon lemon juice

1 teaspoon Tamari soy sauce

subheading: Notes:

Chop up some toasted pumpkin seeds for the topping if you have a walnut allergy!

Directions at thefirstmess.com

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