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Smoked Black Beans with Seared Fennel and Preserved Lemon Vinaigrette

Name: Smoked Black Beans with Seared Fennel and Preserved Lemon Vinaigrette
Prep time: 20 min
Cook time: 35 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups cooked black beans (canned or soaked/cooked); 1 small yellow onion, finely minced; 3 cloves garlic, minced; 1 tsp high-quality smoked paprika (Pimentón de la Vera); 1/2 tsp ground cumin; 1/4 cup vegetable broth or water; 1 bay leaf; 3 Tbsp extra virgin olive oil, divided; 2 medium fennel bulbs, trimmed and sliced 1/2 inch thick (reserve fronds); 1/4 cup extra virgin olive oil (for vinaigrette); 1 whole lemon, zested and juiced; 1 Tbsp finely diced preserved lemon rind; 1 tsp honey or maple syrup; 1/4 cup finely chopped fennel fronds, for garnish; 2 Tbsp toasted pine nuts, for texture; Flaky sea salt and freshly ground black pepper

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

Ingredients

2 cups cooked black beans (canned or soaked/cooked)
1 small yellow onion, finely minced
3 cloves garlic, minced
1 tsp high-quality smoked paprika (Pimentón de la Vera)
1/2 tsp ground cumin
1/4 cup vegetable broth or water
1 bay leaf
3 Tbsp extra virgin olive oil, divided
2 medium fennel bulbs, trimmed and sliced 1/2 inch thick (reserve fronds)
1/4 cup extra virgin olive oil (for vinaigrette)
1 whole lemon, zested and juiced
1 Tbsp finely diced preserved lemon rind
1 tsp honey or maple syrup
1/4 cup finely chopped fennel fronds, for garnish
2 Tbsp toasted pine nuts, for texture
Flaky sea salt and freshly ground black pepper

Instructions

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.