Name: Charred Courgettes, Black Beans + Romesco
Cook time: 30 min
Total time: 30 min
Yield: 2-3
Ingredients: 2 large courgettes, sliced in half lengthways, then sliced width-ways on a diagonal into 3 (you’re looking for chunky baton size pieces); 1 tbsp olive oil; 50g blanched almonds, toasted; 100g roasted red pepper from a jar, drained; Half a garlic clove; 1 tbsp sherry vinegar; 1 tsp sweet, smoked paprika; 2 tbsp olive oil; ½ jar of Queen Black Beans, drained and rinsed

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Charred Courgettes, Black Beans + Romesco

FEEDS

2-3 as a side

TAKES

Charred Courgettes, Black Beans + Romesco

Rated 3.0 stars by 4 users

Servings

2-3 as a side

Cook Time

30 minutes

Author:

Bold Bean Co.

Ingredients

2 large courgettes, sliced in half lengthways, then sliced width-ways on a diagonal into 3 (you’re looking for chunky baton size pieces)
1 tbsp olive oil

For the Romesco Sauce

50g blanched almonds, toasted
100g roasted red pepper from a jar, drained
Half a garlic clove
1 tbsp sherry vinegar
1 tsp sweet, smoked paprika
2 tbsp olive oil
½ jar of Queen Black Beans, drained and rinsed

Directions

Heat a griddle pan to a high heat and add the courgettes. Brush with oil, sprinkle with salt and fry each side for 4-5 minutes, or until griddle marks show, tossing occasionally.
Meanwhile, to make the Romesco sauce, add all of the ingredients to a blender and blitz to a chunky paste. Season to taste, adding more vinegar or olive oil, if desired.
Once ready to serve, spoon the romesco onto the base of your serving plate. Top with the griddled courgettes and tumble over the black beans. Finish with an extra sprinkle of toasted almonds for garnish, if you like.

Queen Black Beans 700g

£48.00

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Queen Black Beans 700g

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