These creamy butter beans are basically summer comfort food in a bowl. Leave out the Parmesan if you want to make them vegan.
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Serves
2
Courgettes
Garlic Cloves
Fennel Seed
Cooked Butter Beans
Vegetable Stock Cube
Lemon
Parmesan
Parsley
For The Green Olive Salsa:
Pitted Green Olives
Dried Oregano
Lemon
Parsley
Olive Oil
Serves
2
Courgettes
Garlic Cloves
Fennel Seed
Cooked Butter Beans
Vegetable Stock Cube
Lemon
Parmesan
Parsley
For The Green Olive Salsa:
Pitted Green Olives
Dried Oregano
Lemon
Parsley
Olive Oil
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Step 1.
Finely slice the courgettes. Add 2 tbsp of olive oil to a pan over a medium high heat. Add the courgettes with a big pinch of salt. Cook for 10 mins, until golden and soft. Meanwhile, finely slice the garlic.
Step 2.
Make the green olive salsa by finely chopping the green olives and tipping into a bowl. Add the dried oregano and juice of the lemon. Finely chop the parsley leaves and add to the bowl, season well. Drizzle with a tbsp of olive oil and set aside.
Step 3.
Add the sliced garlic and fennel seeds to the pan with the courgettes and cook for 2 mins further, then tip in the cans of butter beans along with the water from the cans. Add the veggie stock cube and turn the heat up to bring to a boil. Cook for around 5 mins, until thickened, squishing some of the butter beans against the side of the pan to thicken the sauce a little. Finely grate the Parmesan into the pan, then add the lemon juice. Taste and season with salt and black pepper.
Step 4.
Spoon into bowls, then top with the olive salsa and reserved parsley.
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