The beans crisp and colour up beautifully – think of them as nature’s gnocchi for a super quick and easy fibre-packed meal.
How to serve it?
A perfect speedy meal in its own right.- you can definitely enjoy it simply as it is. Or to bulk it out you could add a side of salad, steamed greens or crusty spread. Add parmesan or nutritional yeast to serve, if you’d like.
The beans
It’s important to use good quality beans here. I like the queen butter beans from Bold Bean Co – they are seasoned throughout but also have a lovely creamy texture that will crisp up nicely. If you can’t get hold of good jarred beans you could use home cooked beans. Canned beans will still work – but may not yield such a nice craggy crust.
Ingredients
Makes 2 portions
2 small/med courgettes thinly sliced into rounds
1 700g jar butter beans, rinsed thoroughly in cold water, drained and patted with a kitchen cloth until completely dry
1 lemon
1-2 cloves garlic, finely grated sliced
1 tsp thyme leaves
1 tbsp capers
1 tbsp chopped/torn basil
Olive oil
Salt & pepper
Looking for substitutions?
Swap the thyme for rosemary or a pinch of dried thyme or Italian herbs
Swap the basil for other soft herbs like tarragon or parsley
Add in a pinch of chilli flakes with the courgettes for some warmth
Recipe
1. Preheat a non stick frying pan over a medium heat. Add a little oil, then the butter beans. Stir occasionally until golden and crispy
2. Stir the courgettes and thyme until just starting to soften, then stir in the basil and capers
3. Stir in lemon and season to taste
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