“Beans & Toast” with Spicy Carrot Fennel Relish
A hearty, flavorful twist on a classic comfort dish, this recipe takes buttery lima beans and pairs them with a tangy, spiced carrot-fennel relish for a unique, wholesome meal. Best served on toasted sourdough bread, it’s a burst of textures and flavors in every bite.

Ingredients

For the Butter Beans:

  • 1 lb dry large lima beans
  • 1 tbsp olive oil
  • 1 yellow onion, thinly sliced
  • 3 garlic cloves, finely grated
  • 1 carrot, diced
  • 3 fresh oregano sprigs
  • 2 fresh bay leaves
  • 2-3 tbsp salt (adjust to taste)
  • 10 cups water or chicken stock
  • 3 poblano chilies (+ olive oil for coating)

For the Spicy Carrot Fennel Relish:

  • 4 carrots
  • 1 fennel bulb
  • 1 cinnamon stick
  • 3-4 whole cloves
  • 1 star anise pod
  • 2-3 Calabrian chilies
  • 1 Cara Cara orange, sliced
  • 1 cup water
  • 1 1/2 cup apple cider vinegar or champagne vinegar
  • 1/3 cup granulated sugar
  • 2-4 tbsp kosher salt

For Serving:

  • Toasted sourdough bread slices

Instructions Day Before:

Step 1: Prepare the Butter Beans

Soak the Beans: Rinse the dry lima beans and soak overnight or up to 14 hours in water with one tablespoon of salt (or follow package instructions). The next day, drain and set aside.

Step 2: Make the Spicy Carrot Fennel Relish

  1. Prepare the Vegetables: Using a food processor, shred the carrots and fennel into slaw-like strips.
  2. Combine Ingredients: Pack the shredded carrot and fennel into a clean, tempered 1-liter jar along with the cinnamon stick, whole cloves, star anise, Calabrian chilies, and slices of Cara Cara orange.
  3. Pickling Liquid: Combine water, vinegar, sugar, and salt in a saucepan. Bring the mixture to a boil, then immediately remove it from heat. Pour the hot liquid over the carrot-fennel mixture in the jar, completely covering the relish ingredients.
  4. Seal and Store: Allow the relish to cool completely to room temperature. Seal and store in the refrigerator for up to 3 months.

Instructions Day Of:

Cook the Beans and Poblanos:

  1. Preheat the oven to 400°F (200°C).
  2. Heat olive oil in a Dutch oven over medium-low heat. Add the sliced onions and sauté for 10-15 minutes, until softened and translucent. Add grated garlic and stir until fragrant.
  3. Toss in diced carrots, oregano sprigs, bay leaves, and 1-2 tablespoons of salt. Stir to combine, then add the soaked beans and 10 cups of water or chicken stock. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 45 minutes, allowing the liquid to thicken while keeping the beans intact.
  4. Roast the Poblanos: While the beans are cooking, coat the poblano chilies in olive oil and place them on a baking sheet. Roast for 20 minutes, then turn over and roast for an additional 20 minutes, until skins are charred and blistered.
  5. Remove from the oven and allow them to cool. Peel off the skins, remove the seeds, and cut into strips. Stir the poblano strips into the cooked beans.
  6. Adjust the Consistency: When beans are fully cooked, remove the bay leaves and oregano stems. Check for creaminess and texture of the beans and adjust seasoning with salt and pepper as needed.
  7. If the liquid is too thin, remove most of the beans into a separate bowl and reduce the liquid further by simmering. To speed this up, you can blend a small portion of the beans with the cooking liquid or add a cornstarch slurry.
  8. Once the liquid reaches a creamy consistency, return all the beans to the pot.
  9. Set the beans aside, warm and ready to serve.

Assemble and Serve

  • Toast slices of sourdough bread to your desired crispness. I prefer toasting in a pan.
  • Spoon the creamy butter beans onto the toast, then top with a generous amount of the spicy carrot fennel relish.
  • Dig in!

Pro Tips:

Customizable Heat: Adjust the number of Calabrian chilies to control the level of spice in the relish.

Time-Saver: If you’re short on time, use canned beans as a substitute. However, homemade cooked beans will provide a creamier texture and richer flavor.

Make Ahead: The spicy carrot fennel relish tastes even better after a few days in the fridge, so feel free to make it ahead of time. This is also great in salads and other dishes too!

Written by Angela Prosper

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