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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Gestoofde courgette, venkel en borlottibonen met knoflook en chilipeper
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!
Ingrediënten
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
Routebeschrijving
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.
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