Name: Creamed Butter Beans with Courgette, Lemon + Mint
Cook time: 20 min
Total time: 20 min
Yield: 2-3
Ingredients: 1 tbsp olive oil; 1 jar of Queen Butter Beans, drained but reserving their bean stock; 1 courgette; 1 garlic clove, crushed; 15 g each of mint + parsley; 1 large lemon, juice + zest; 1 heaped tbsp of creme fraîche, or a vegan alternative; 25 g parmesan, grated, or a vegan alternative; 8-10 asparagus spears; A handful of pine nuts, lightly toasted; 1tsp chilli flakes

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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

bean-recipe-creamed-butter-beans-with-courgette-lemon-mint-boldbeanco

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Creamed Butter Beans with Courgette, Lemon + Mint

Han gives us this FEAST of flavour in this spring-time dish - it's beany, it's creamy + it's DELISH. Sub the asparagus for some charred broccoli or kale, depending on the seasons.

Feeds: 2-3

Takes: 20 minutes

Ingredients

1 tbsp olive oil
1 jar of Queen Butter Beans, drained but reserving their bean stock
1 courgette
1 garlic clove, crushed
15 g each of mint + parsley
1 large lemon, juice + zest
1 heaped tbsp of creme fraîche, or a vegan alternative
25 g parmesan, grated, or a vegan alternative
8-10 asparagus spears
A handful of pine nuts, lightly toasted
1tsp chilli flakes

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Grate the courgette and drain off as much liquid as you can. Peel and finely slice the garlic. And roughly chop the fresh mint & parsley.
step 2
Blanch the asparagus tips for a couple of minutes, either in a saucepan or microwave, just to soften. Then, pat them dry and add them to a bowl - toss with olive oil, pinch of salt & pepper.
step 3
Bring a griddle pan to a medium heat and add the asparagus - cook until nicely charred. (Roasting will also work)
step 4
Meanwhile, heat olive oil in a pan over a medium heat and add the grated courgette with a pinch of salt and the crushed garlic. Gently cook for 3-4 minutes until softened.
step 5
Slice the lemon in half and grate in half of the zest and squeeze in half of the juice in with the courgettes.
step 6
Check on the asparagus and set aside once cooked (leave in the pan to stay warm)
step 7
Drain the butter beans, reserving 2 spoonfuls of their liquid, and add these to the courgettes. Stir to combine. Add the grated parmesan, chilli flakes & a pinch of black pepper and mix well. Stir in the chopped mint & parsley.
step 8
Reduce the heat to low and stir in the creme fraîche. Check for seasoning.
step 9
Plate up the beans and grate over the other half of the lemon zest, some extra parmesan & sprinkle over those toasted pine nuts.