A sophisticated and vibrant composition featuring creamy, delicately spiced black beans paired with caramelized, sweet seared fennel, finished with a bright and aromatic preserved lemon dressing.
Cook Time
35 mins
Calories
380 kcal
Servings
4
Prepare the Smoked Black Beans: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced onion and sauté until translucent (about 5 minutes). Add the garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
Introduce the black beans, vegetable broth, and bay leaf. Bring to a low simmer, reduce heat, and cook for 15-20 minutes, stirring occasionally, until the liquid has slightly reduced and the beans are creamy. Season generously with salt and pepper. Discard the bay leaf.
Sear the Fennel: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet (cast iron preferred) over medium-high heat. Place the fennel slices in a single layer, ensuring not to overcrowd the pan. Sear undisturbed for 5-7 minutes until a deep golden-brown crust forms through caramelization.
Flip the fennel slices and cook for another 5 minutes until tender-crisp. Season immediately with flaky sea salt and pepper and remove from heat.
Construct the Preserved Lemon Vinaigrette: In a small bowl, whisk together the 1/4 cup of extra virgin olive oil, lemon juice, lemon zest, diced preserved lemon rind, and honey/maple syrup until emulsified. Taste and adjust seasoning; the vinaigrette should be vibrant and slightly salty.
Plating (Michelin Style): Spoon a generous layer of the hot smoked black beans onto the center of each serving plate, creating a warm base. Arrange the seared fennel slices artfully over the beans.
Drizzle the preserved lemon vinaigrette liberally over the fennel and lightly around the plate. Garnish with the reserved, finely chopped fennel fronds and the toasted pine nuts for crunch. Serve immediately.
