Braised Courgettes and Butter Beans with Pesto

Name: Braised Courgettes and Butter Beans with Pesto
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 500 g courgettes; 400 g can butter beans; 250 ml white wine; 150 ml vegetable or chicken stock; 5 tbsp pesto or vegetarian alternative, loosened with a little oil, if needed, for drizzling; 25 g unsalted butter; 2 tbsp olive oil; 6 clove garlic bashed; 1 lemon; 2 bay leaves; 1 handful few sprigs of thyme; 1 handful few sprigs of oregano plus a few leaves to serve

A comforting vegetarian dish featuring tender courgettes and creamy butter beans slow-cooked in a white wine broth. Finished with a vibrant pesto drizzle, it's a perfect light main or hearty side.

Servings4 Portions

Prep Time20 Mins

Cook Time80 Mins

Difficulty

Easy

Ingredients

courgettes
500 g
can butter beans
400 g
white wine
250 ml
vegetable or chicken stock
150 ml
pesto or vegetarian alternative, loosened with a little oil, if needed, for drizzling
5 tbsp
unsalted butter
25 g
olive oil
2 tbsp
garlic bashed
6 clove
lemon
1
bay leaves
2
few sprigs of thyme
1 handful
few sprigs of oregano plus a few leaves to serve
1 handful

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/Gas 6). Slice the courgettes into 0.5cm rounds using a sharp knife or a mandoline for even thickness.

Heat the olive oil and butter in a large ovenproof pan or flameproof casserole dish over medium heat. Fry the courgette rounds for 8–10 minutes, stirring occasionally, until they begin to brown and soften.

Scatter in the thyme sprigs, oregano sprigs, and bay leaves, then pour in the white wine. Cook for 2–3 minutes until the alcohol has mostly evaporated.

Add the butter beans along with the liquid from the can and the bashed garlic cloves. Nestle the lemon halves into the mixture and pour over the stock. Bring to a gentle simmer, then cover with a lid and transfer to the oven to cook for 1 hour.

Remove from the oven and discard the bay leaves and lemon halves. Drizzle the pesto over the top and scatter with fresh oregano leaves before serving.