Roasted Black Beans with Fennel
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time in the kitchen than you actually did. Roasted black beans with fennel is a simple yet deeply satisfying dish that lets a handful of pantry staples shine. Black beans are packed with protein and fiber, making them incredibly filling and great for your digestive health. The fennel bulbs add a subtle licorice sweetness that balances beautifully with cumin and smoked paprika, while fresh lime juice and cilantro brighten everything up at the end. Best of all, most of these ingredients are budget friendly and probably already in your kitchen right now.
Ella x
Ingredients
- 2 canscanned black beans(drained and rinsed)
- 2 mediumfennel bulb(sliced lengthwise into wedges)
- 3 tablespoonsolive oil
- 1 teaspooncumin seeds
- ½ teaspoonsmoked paprika
- 3garlic cloves(minced)
- ½red onion(thinly sliced)
- 2 tablespoonsfresh lime juice
- 59 mlfresh cilantro(chopped)
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the drained black beans dry with paper towels to remove excess moisture, which helps them crisp during roasting.
Tip: Drying the beans ensures they become crispy rather than steamed.
- 2
On a large baking sheet, toss the fennel wedges with 1.5 tablespoons of olive oil, season with half the salt and pepper, and arrange in a single layer. Roast for 15 minutes until golden and tender.
Tip: Arrange fennel in a single layer for even caramelization.
- 3
In a separate bowl, combine the black beans with the remaining 1.5 tablespoons olive oil, cumin seeds, smoked paprika, minced garlic, red onion, and remaining salt and pepper. Toss gently but thoroughly.
Tip: The spices will distribute better if mixed with the oil first.
- 4
Push the roasted fennel to the sides of the baking sheet and add the bean mixture to the center. Spread into a single layer and return to the oven.
Tip: Keeping fennel separate prevents it from steaming while beans roast.
- 5
Roast for 18-20 minutes, stirring the beans halfway through, until the beans are lightly crispy at the edges and the fennel is deeply caramelized.
Tip: The beans should look slightly wrinkled and crispy on the outside.
- 6
Remove from the oven and drizzle immediately with fresh lime juice. Gently toss everything together to combine.
Tip: Adding lime juice while warm helps it absorb into the beans.
- 7
Transfer to a serving platter and garnish generously with fresh cilantro and an additional pinch of red pepper flakes for heat.
Tip: Serve warm or at room temperature for flexibility.
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