Slow-Cooked Courgettes & Creamy Butter Beans
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 6 tablespoons olive oil
- 4 cloves garlic
- pinch of dried red chilli flakes
- 3 courgettes
- 2 handfuls of pine nuts
- handful of basil
- handful of parsley
- 240g canned butter beans
- 1 vegetable stock cube
- 2 tablespoons coconut yoghurt
- 1 lemon
- pinch of flaky sea salt & black pepper
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Preparation
Step 1
Warm 2 tablespoons of olive oil in a large frying pan or shallow casserole dish set over medium heat; add the garlic and chilli flakes (if using), cook for 3–4 minutes until just golden.
Step 2
Add the sliced courgettes and a generous pinch of salt; cook for 20–25 minutes, stirring every so often, until tender and golden.
Step 3
Meanwhile, warm a small frying pan over low heat, add the pine nuts and cook for 6–8 minutes until golden. Pour into a mini-chopper, along with the basil, parsley and a pinch of salt. Blitz briefly to create a coarse paste; stir in the remaining 4 tablespoons of olive oil and set aside.
Step 4
Once the courgettes are cooked, increase the heat, then add the butter beans (along with the liquid from the tin) and crumble in the stock cube. Using kitchen paper, squeeze out any excess water from the grated courgette and stir the courgette into the pan; cook for 5 minutes until softened and most of the liquid has bubbled away.
Step 5
Remove the pan from the heat; stir in the coconut yoghurt, lemon zest and season generously. Spoon the pesto over the top and pour any leftovers into a small bowl to serve on the side. Delicious with fresh bread or warm toast.
Step 6
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