Braised courgettes & butter beans with pesto
- Total time
- 1 h 40
- servings
- 4 servings
- Dish type
- Dessert
Prep
20 min
Cook
1 h 20
Total time
1 h 40
Ingredients
Ingredients
- 500 g courgettes (3-4 medium)
- 2 c. à soupe olive oil
- 25 g butter
- few sprigs of thyme
- few sprigs of oregano plus a few leaves to serve
- 2 bay leaves
- 250 ml white wine
- 400 g can butter beans
- 6 garlic cloves bashed
- 1 lemon halved
- 150 ml vegetable or chicken stock
- 4 -6 tbsp pesto or vegetarian alternative, loosened with a little oil, if needed, for drizzling
Method
- 1
Heat the oven to 200C/180C fan/gas 6. Slice the courgettes into ½cm rounds using a mandoline or sharp knife. Heat the oil and butter in a large ovenproof pan or flameproof casserole dish over a medium heat and fry the courgettes for 8-10 mins until starting to brown.
- 2
Scatter in the herbs and bay and pour in the wine. Cook for a few minutes more until the alcohol evaporates, then tip in the beans along with the liquid from the can and the garlic. Nestle in the lemon halves. Pour over the stock and bring to a simmer, then cover and cook in the oven for 1 hr. Discard the bay leaves and lemon halves, if you like, and drizzle over the pesto, then scatter over the oregano leaves.
Nutrition
- calories
- 297 calories
- fatContent
- 18 grams fat
- fiberContent
- 6 grams fiber
- sugarContent
- 5 grams sugar
- sodiumContent
- 0.66 milligram of sodium
- proteinContent
- 8 grams protein
- carbohydrateContent
- 13 grams carbohydrates
- saturatedFatContent
- 5 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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