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Vegetarian
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Vegetarian Option
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Ve
Vegan
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Vegan Option
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Gluten-Free
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Gluten-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!
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 serveLemon wedges, to serve
A hunk of rustic bread
Directions
Toast the fennel seeds in a dry pan over a medium heat for about 2 minutes until fragrant and starting to turn golden.
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.
Add the garlic and chilli flakes and cook for one minute until fragrant.
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.
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.
Spoon into bowls with an extra drizzle of olive oil, black pepper and a squeeze of lemon for freshness. Dunk with crusty bread.