• 1 fennel bulb
• 3 Tablespoons cooking oil
• Salt, to taste
• 1 pint cherry tomatoes
• ½-1 tsp dried oregano
• 1-2 garlic cloves, minced
• Black pepper, to taste
• 15 oz canned or cooked white beans
• 1 Tablespoon fennel fronds, chopped

Preheat oven to 425 degrees. Halve fennel bulb, then cut into ½” wide wedges, slicing thru core to keep the leaves attached to the wedge. Heat oil in oven safe skillet. Add fennel and sprinkle salt. Cook flipping occasionally until beginning to brown and soften, about 10 min. Add tomatoes, oregano, garlic, pepper. Toss gently. Put skillet in oven. Roast until soft, about 15 min. Add drained beans for 5 more min. Add fennel fronds as garnish.