Creamy Butter Beans With Caramelised Leeks, Charred Courgettes, Drizzled With Olive & Almond Pesto
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan and a large frying pan.
STEP 2
Finely slice theĀ courgettesĀ into about 0.5cm rounds. Heat a good drizzle of olive oil in your large frying pan (use two smaller ones if needed) and add the courgettes with plenty of salt and pepper. Cook undisturbed for 3-4 mins, then turn them and continue cooking for another 4-5 minutes until softened with a nice char on them.
STEP 3
Meanwhile, empty theĀ caramelised leekĀ brothĀ and the tin ofĀ butter beansĀ (including the water) into your saucepan and cook over a medium heat until piping hot, around 3-5 minutes. Add a splash of water if you prefer a more brothy consistency. Season to your taste with salt and plenty of pepper.Ā
STEP 4
To serve, ladle theĀ beansĀ into two bowls. Top with theĀ charredĀ courgetteĀ andĀ oliveĀ pesto. Finish with a littleĀ lemonĀ zestĀ and a squeeze ofĀ lemonĀ juice. Enjoy!
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Creamy Butter Beans With Caramelised Leeks, Charred Courgettes, Drizzled With Olive & Almond Pesto
Creamy Butter Beans With Caramelised Leeks, Charred Courgettes, Drizzled With Olive & Almond Pesto
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan and a large frying pan.
STEP 2
Finely slice theĀ courgettesĀ into about 0.5cm rounds. Heat a good drizzle of olive oil in your large frying pan (use two smaller ones if needed) and add the courgettes with plenty of salt and pepper. Cook undisturbed for 3-4 mins, then turn them and continue cooking for another 4-5 minutes until softened with a nice char on them.
STEP 3
Meanwhile, empty theĀ caramelised leekĀ brothĀ and the tin ofĀ butter beansĀ (including the water) into your saucepan and cook over a medium heat until piping hot, around 3-5 minutes. Add a splash of water if you prefer a more brothy consistency. Season to your taste with salt and plenty of pepper.Ā
STEP 4
To serve, ladle theĀ beansĀ into two bowls. Top with theĀ charredĀ courgetteĀ andĀ oliveĀ pesto. Finish with a littleĀ lemonĀ zestĀ and a squeeze ofĀ lemonĀ juice. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a saucepan and a large frying pan.
STEP 2
Finely slice theĀ courgettesĀ into about 0.5cm rounds. Heat a good drizzle of olive oil in your large frying pan (use two smaller ones if needed) and add the courgettes with plenty of salt and pepper. Cook undisturbed for 3-4 mins, then turn them and continue cooking for another 4-5 minutes until softened with a nice char on them.
STEP 3
Meanwhile, empty theĀ caramelised leekĀ brothĀ and the tin ofĀ butter beansĀ (including the water) into your saucepan and cook over a medium heat until piping hot, around 3-5 minutes. Add a splash of water if you prefer a more brothy consistency. Season to your taste with salt and plenty of pepper.Ā
STEP 4
To serve, ladle theĀ beansĀ into two bowls. Top with theĀ charredĀ courgetteĀ andĀ oliveĀ pesto. Finish with a littleĀ lemonĀ zestĀ and a squeeze ofĀ lemonĀ juice. Enjoy!
