Creamed Butter Beans with Courgette, Lemon + Mint
Creamed Butter Beans with Courgette, Lemon + Mint
Rated 4.3 stars by 6 users
Servings
2-3
Cook Time
20 minutes
Author:
Hannah Wilding
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.
Ingredients
1 tbsp olive oil
-
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
- 1 courgette
1 garlic clove, crushed
15 g each of mint + parsley
1 large lemon, juice + zest
- 1 heaped tbsp of creme fraîche
25 g parmesan, grated
8-10 asparagus spears
A handful of pine nuts, lightly toasted
- 1tsp chilli flakes
Directions
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.
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.
Bring a griddle pan to a medium heat and add the asparagus - cook until nicely charred. (Roasting will also work)
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.
Slice the lemon in half and grate in half of the zest and squeeze in half of the juice in with the courgettes.
Check on the asparagus and set aside once cooked (leave in the pan to stay warm)
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.
Reduce the heat to low and stir in the creme fraîche. Check for seasoning.
Plate up the beans and grate over the other half of the lemon zest, some extra parmesan & sprinkle over those toasted pine nuts.
