Beans are used in a number of ways in Italy and I have taken inspiration from the flavours of Mediterranean when creating this recipe. It is hearty enough to serve on its own with crusty bread but it is also an excellent accompaniment to fish.
250 grams dried small lima beans or 2 x 450 grams tin of any white beans, drained (save the liquid) and rinsed
6 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed, halved, cored and finely chopped