Name: Creamy Courgette Bean-Otto
Cook time: 30 min
Total time: 30 min
Yield: 3-4
Ingredients: 1 tbsp olive oil, plus extra to serve; 2 courgettes, 1 coarsely grated, 1 sliced into rounds (approx 1cm thick); 2 garlic cloves, grated; The zest of ½ lemon, plus wedges to serve; 1 jar of Organic White Beans / Queen Cannellini Beans with their bean stock; 1 heaped tbsp creme fraiche, or vegan alternative; 50g parmesan cheese (or vegan alternative), plus extra to serve; 15g parsley, leaves finely chopped; A good handful of fresh basil leaves; A handful of pine nuts or sunflower seeds (optional)

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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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V Ve* G

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Creamy Courgette Bean-Otto

THE BEAN-OTTO: summer edition. Lighter, fresher + much much quicker than a traditional risotto. This is one of our absolute favourites to have during the summer months while courgettes are at their best. The creme fraiche, lemon and herbs all work together to give it a real freshness, while the parmesan + beans give it that satisfying, hearty boost. We definitely recommend something crunchy to top it with, whether that's pine nuts, toasted seeds or bread crumbs to give it that bit of texture.

Feeds: 3-4

Takes: 30 minutes

Ingredients

1 tbsp olive oil, plus extra to serve
2 courgettes, 1 coarsely grated, 1 sliced into rounds (approx 1cm thick)
2 garlic cloves, grated
The zest of ½ lemon, plus wedges to serve
1 jar of Organic White Beans / Queen Cannellini Beans with their bean stock
1 heaped tbsp creme fraiche, or vegan alternative
50g parmesan cheese (or vegan alternative), plus extra to serve
15g parsley, leaves finely chopped
A good handful of fresh basil leaves
A handful of pine nuts or sunflower seeds (optional)

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Squeeze out as much liquid as you can from the grated courgettes. Toast the pine nuts in a dry pan for 2-3 minutes until golden, set aside.
step 2
Heat the olive oil in a pan over a medium heat. Add the sliced courgettes with a pinch of salt and cook for 7-8 minutes until starting to brown, stirring occasionally. Then, add the grated courgette and garlic and cook everything for a further 2-3 minutes. Grate in the zest of ½ the lemon.
step 3
Pour in the beans with their bean stock, or tins with the veg stock, and stir to combine. Season well with cracked black pepper and salt to taste.
step 4
Reduce the heat to low and stir in the creme fraîche and parmesan. This all comes together fairly quickly as you don’t want the creme fraîche to split. Stir in the chopped parsley and tear in most of the basil leaves, saving some for garnish. Check for seasoning and add the juice of ½ a lemon.
step 5
Serve the beans into bowls, grate over some more lemon zest and some more parmesan. Scatter over the toasted pine nuts, the remaining basil and a drizzle of extra virgin olive oil.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans

Creamy Courgette Bean-Otto

Ingredients

Made with: Organic White Beans

Directions

Made with: Organic White Beans

More Recipes

Made with:
Organic White Beans

Made with:
Organic White Beans