Slow-Cooked Courgettes and Creamy Butter Beans by @deliciouslyella

45 min

4 servings

🫒

90 ml

Olive oil

🧄

12 g

Garlic

🌶️

0.5 g

Dried red chilli flakes

🥒

800 g

Courgettes

🫘

400 g

Butter beans

🍲

10 g

Vegetable stock cube

🥥

30 g

Coconut yoghurt

🍋

120 g

Lemon

🌿

75 g

Basil pesto

🧂

3 g

Salt

  1. Slice
    • courgette
    • garlic

    Thinly slice 2 courgettes and garlic; julienne or coarsely grate the remaining courgette.

  2. Heat
    • olive oil
    • garlic
    • dried red chilli flakes

    Heat 2 tbsp olive oil over medium heat in the large frying pan; cook the garlic and chilli flakes for 3–4 min until lightly golden.

  3. Add
    • courgette
    • salt

    Add the sliced courgettes and salt; cook for 20–25 min, stirring occasionally, until tender and golden.

  4. Add
    • butter beans
    • vegetable stock cube

    Raise the heat and add the butter beans with their tin liquid; crumble in the vegetable stock cube.

  5. Squeeze
    • courgette

    Squeeze excess moisture from the grated courgette with paper towel; stir it into the pan.

  6. Cook
    • Courgettes

    Cook for 5 min until the grated courgette softens and most liquid evaporates; remove the pan from the heat.

  7. Stir
    • coconut yoghurt
    • lemon
    • salt

    Stir in the coconut yoghurt and lemon zest; season with the remaining salt if needed.

  8. Spoon
    • basil pesto
    • Butter beans

    Spoon the basil pesto over the beans; serve warm.

Slow-Cooked Courgettes and Creamy Butter Beans by @deliciouslyella

45 min

4 servings

🫒

90 ml

Olive oil

🧄

12 g

Garlic

🌶️

0.5 g

Dried red chilli flakes

🥒

800 g

Courgettes

🫘

400 g

Butter beans

🍲

10 g

Vegetable stock cube

🥥

30 g

Coconut yoghurt

🍋

120 g

Lemon

🌿

75 g

Basil pesto

🧂

3 g

Salt

Preparation Steps

  1. Step 1/8

    Thinly slice 2 courgettes and garlic; julienne or coarsely grate the remaining courgette.

    🥒courgette
    🧄garlic
    🔪knife
    🪵cutting board
    🧀box grater

  2. Step 2/8

    Heat 2 tbsp olive oil over medium heat in the large frying pan; cook the garlic and chilli flakes for 3–4 min until lightly golden.

    🫒olive oil
    🧄garlic
    🌶️dried red chilli flakes
    🍳large frying pan
    🥄wooden spoon

  3. Step 3/8

    Add the sliced courgettes and salt; cook for 20–25 min, stirring occasionally, until tender and golden.

    🥒courgette
    🧂salt
    🍳large frying pan
    🥄wooden spoon

  4. Step 4/8

    Raise the heat and add the butter beans with their tin liquid; crumble in the vegetable stock cube.

    🫘butter beans
    🍲vegetable stock cube
    🍳large frying pan
    🥄wooden spoon

  5. Step 5/8

    Squeeze excess moisture from the grated courgette with paper towel; stir it into the pan.

    🥒courgette
    🧻paper towel
    🍳large frying pan
    🥄wooden spoon

  6. Step 6/8

    Cook for 5 min until the grated courgette softens and most liquid evaporates; remove the pan from the heat.

    🍳large frying pan
    🥄wooden spoon

  7. Step 7/8

    Stir in the coconut yoghurt and lemon zest; season with the remaining salt if needed.

    🥥coconut yoghurt
    🍋lemon
    🧂salt
    🍳large frying pan
    🥄wooden spoon
    🍋lemon zester

  8. Step 8/8

    Spoon the basil pesto over the beans; serve warm.

    🌿basil pesto
    🍳large frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Fats and Oils, Vegetables, Herbs and Spices, Legumes, Seasonings, Dairy Alternatives, Fruit, Sauces and Condiments

Ingredients

Olive oil, Garlic, Dried red chilli flakes, Courgettes, Butter beans, Vegetable stock cube, Coconut yoghurt, Lemon, Basil pesto, Salt

Notes

Olive oil (2 tbsp used to start cooking, remainder used across the recipe), Garlic (thinly sliced), Dried red chilli flakes (optional), Courgettes (about 800g total, 2 thinly sliced, 1 julienned or coarsely grated), Butter beans (1 tin, liquid from the tin also used), Lemon (zested), Salt (generous pinch added with the courgettes, then seasoned generously again at the end)

Allergens

Coconut, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Plant-based

Calories

352 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 29g, Fat: 23g, Fibre: 9g, Sugar: 6g, Sodium: 510mg

Nutritional Information

Minerals

Potassium: 735mg, Iron: 4.1mg, Calcium: 82mg, Magnesium: 86mg

Vitamins

Vitamin C: 52mg, Vitamin K: 31mcg, Folate: 112mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

large frying pan, wooden spoon, knife, cutting board, box grater, paper towel, lemon zester

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Midweek dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian, European

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Tender, Silky, Soft

Flavors

Garlicky, Herbaceous, Tangy, Mildly spicy, Savory, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 h (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze without pesto if possible,Thaw overnight in the fridge,Reheat gently)