Colu Henry is a true Friend of the Bean, and a loyal Bean Club member. Her new book Better at Home: Recipes for Big Nights In is packed with great recipes, including this one. You can find her on Substack at Colu Cooks.

• 8 ounces (225 g) mixed heirloom regular and cherry tomatoes, cut in half and larger ones cut into chunks
• 1½ cups (130 g) thinly sliced fennel (from 1 medium bulb)
• 1 small shallot, thinly sliced into rings
• 1½ cups cooked, drained white beans such as Large White Lima or Royal Corona
• 5 tablespoons (75 ml) extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 6 ounces (170 g) rustic bread, torn into 1-inch (2.5 cm) pieces
• ½ cup (120 ml) Immersion Blender Aioli (below) or mayonnaise
• 1½ teaspoons ‘nduja
• Small fistful of basil, torn
• Flaky salt, for serving

Serves 2 to 3

1. In a large bowl, gently toss together the tomatoes, fennel, shallot, beans, 2 tablespoons of the olive oil, a good pinch of kosher salt, and a few grinds of black pepper. Set aside.
2. In a 12-inch (30 cm) skillet, heat the remaining 3 tablespoons olive oil over medium heat until it shimmers. Add the torn bread and cook, stirring occasionally, until the bread is toasty and golden, 5 to 7 minutes. Remove from the heat and cool slightly.
3. Meanwhile, mix together the aioli and the ‘nduja until well combined. Take a spoon or a spatula and swoosh the mixture onto a large plate or platter.
4. Toss the toasted bread with the tomato and fennel mixture. The tomatoes will have
   released a fair amount of juice to coat everything nicely. Taste and season with more salt and pepper as needed. Pile on top of the smoky aioli. Top with the basil, some more olive oil, and a few pinches of flaky salt.

Immersion Blender Aioli

• 2 egg yolks
• 1 clove garlic, grated
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 cup neutral oil, such as vegetable, canola, or grapeseed
• 1/2 cup extra-virgin olive oil

Makes 1 cup

1. Place the egg yolks, garlic, mustard, and lemon juice in the bottom of an immersion blender cup and then pour the oils over the top. Place the immersion blender at the bottom of the cup and switch it on. Once you see it has begun to emulsify (this should happen almost immediately), slowly begin to lift the blender out of the cup, ensuring everything is indeed emulsified. 
2. Transfer the mixture to a bowl, taste, and adjust seasoning with more salt if needed. Store covered in the refrigerator for up to 1 week. 

Reprinted from Better at Home: Recipes for Big Nights In. Text copyright © 2026 by Colu Henry. Photographs copyright © 2026 by Silver und Seck. Published by Abrams.