Mujaddara with Caramelized Onions and Swiss Chard

Soak the pinto beans overnight. Drain and boil in fresh water until tender, about 45-50 minutes. Drain well.

Heat the avocado oil in a heavy-bottomed skillet over medium heat. Add the thinly sliced fennel and sauté until softened and golden-brown, about 8 minutes. The fennel should release a sweet, anise-like aroma.

Add the chopped Swiss chard to the skillet, stirring until just wilted, about 2-3 minutes.

Fold in the cooked pinto beans and bloom the ground cumin, stirring until the spices are fragrant and coat the vegetables evenly.

Season with a pinch of Fleur de Sel to brighten the earthiness of the beans.

Plate immediately, piling the mixture into a shallow bowl. Serve warm, ensuring the caramelized fennel is visible on top for texture and sweetness.