A humble bowl of comfort, creamy butterbeans meet tender courgettes in a dish that whispers of simplicity and warmth. The butterbeans, their texture soft yet satisfyingly robust, carry a richness that only slow simmering can draw out. They are infused with hints of garlic and a drizzle of olive oil, lending depth to their naturally nutty flavor.The courgettes, sliced thin and cooked until just tender, bring a delicate sweetness to the plate. Their vibrant green is a fresh contrast to the pale cream of the beans, a visual promise of the balance within. A gentle sauté allows them to hold their form, their flavor enhanced with a sprinkle of sea salt and a crack of black pepper.Together, the butterbeans and courgettes are bathed in a light, velvety broth, made from vegetable stock and a touch of cream. The liquid ties the elements together, coating each morsel with a silken finish that begs to be scooped up with crusty bread.A scattering of fresh thyme leaves or a grating of lemon zest adds a fragrant brightness to this homely dish, elevating it just enough while staying true to its essence: simple, wholesome, and utterly satisfying.
- 6 tablespoons olive oil
- 4 cloves garlic
- thinly sliced
- pinch of dried red chilli flakes
- (optional)
- 3 courgettes
- (about 800g / 28 oz ) 2 thinly sliced, 1 julienned/coarsely grated
- 2 handfuls of pine nuts
- (about 100g / 3.5 oz)
- handful of basil
- (about 30g / 1 oz)
- handful of parsley
- (about 15g / 0.5 oz)
- 1 x 400g tin butter beans
- (+ the liquid from the tin)
- 1 vegetable stock cube
- 2 tablespoons coconut yoghurt
- 1 lemon
- zested
- Warm 2 tablespoons of olive oil in a large frying pan or shallow casserole dish set over medium heat; add the garlic and chilli flakes (if using), cook for 3–4 minutes until just golden.
- Add the sliced courgettes and a generous pinch of salt; cook for 20–25 minutes, stirring every so often, until tender and golden.
- Meanwhile, warm a small frying pan over low heat, add the pine nuts and cook for 6–8 minutes until golden. Pour into a mini-chopper, along with the basil, parsley and a pinch of salt. Blitz briefly to create a coarse paste; stir in the remaining 4 tablespoons of olive oil and set aside.
- Once the courgettes are cooked, increase the heat, then add the butter beans (along with the liquid from the tin) and crumble in the stock cube. Using kitchen paper, squeeze out any excess water from the grated courgette and stir the courgette into the pan; cook for 5 minutes until softened and most of the liquid has bubbled away.
- Remove the pan from the heat; stir in the coconut yoghurt, lemon zest and season generously. Spoon the pesto over the top and pour any leftovers into a small bowl to serve on the side. Delicious with fresh bread or warm toast.
