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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Braised Courgette, Fennel + Borlotti Beans with Garlic + Chilli

Stews aren't just for winter. This one is hearty, nourishing yet still fresh from those GORGEOUS summer courgettes and jammy melting, both melting down into a broth of borlotti beans, providing creaminess without the need for cream or even cheese, making this a plant-based belter. Great with crusty bread or spooned over grains. 

If you don't have borlotti beans, chickpeas work just as well!

Feeds: 3
Takes: 35 minutes
Ve V G D

Ingredients

1 jar Queen Borlotti Beans - with their bean stock

1 tsp fennel seeds

1 fennel bulb, thinly sliced

2 large courgettes, sliced into 1cm thick rounds

3 tbsp olive oil

3 garlic cloves, thinly sliced

A splash of white wine or white wine vinegar

A pinch of chilli flakes

A handful of basil leaves (about 10g)

To serve

Lemon wedges, to serve

A hunk of rustic bread

Directions

1

Toast the fennel seeds in a dry pan over a medium heat for about 2 minutes until fragrant and starting to turn golden.

2

Heat 2 tablespoons of olive in a pan over a medium heat. Add the fennel and cook for 3-4 minutes until starting to soften, then add the courgettes. Season with salt, plus an extra splash of oil if needed, and stir to combine. Cook everything over a medium heat for 8-10 minutes until the veg softens and turns a little jammy.

3

Add the garlic and chilli flakes and cook for one minute until fragrant.

4

Tip in the beans with their bean stock. Fill the empty jar with ⅓ water, give it a shake and add that to the pan too - this will help to create that creamy, brothy consistency.

5

Crank the heat up to high and add a of splash white wine/white wine vinegar. Bubble away for a minute or so until it reduces slightly. Reduce the heat to low and cook for 2–3 minutes. Stir through basil leaves until just wilted and season with a good crack of black pepper.

6

Spoon into bowls with an extra drizzle of olive oil, black pepper and a squeeze of lemon for freshness. Dunk with crusty bread.

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