Braised Courgette and Tomato Cannellini Beans with pictou
Braised Courgette and Tomato Cannelini Beans, topped with a simple herby pistou tastes like a warm summer day.
Servings: 2 people
Calories: 421.24kcal
Ingredients
For the beans
- 4 tablespoons olive oil
- 1 white onion
- 2 cloves garlic minced
- 1 courgette
- 150 g cherry tomatoes
- 350 ml vegetable stock
- 2 teaspoon red wine vinegar
- 1 lemon zest and juice
- 240 g cannellini beans drained weight
For the pistou
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 bunch basil
Instructions
- Heat the oil in a lidded pan, add the onions and cook on a medium-low heat until the onions begin to soften.
- Add the garlic and cook for another 2 minutes.
- Next, add the courgettes and cherry tomatoes to the pan, cook on high for a minute or two until the courgettes start to get caramelised edges.
- Pour over the stock, cover and cook for 5 minutes.
- Next add the vinegar, lemon juice and beans and cook on low heat for another 10-15 minutes until the courgette has softened, the cherry tomatoes have burst and the beans are cooked through.
- Whilst the beans are cooking, in a pestle and mortar, make the pistou by pounding the basil herbs, garlic and salt the pour in the olive oil until it is a loose consistency.
- Serve the dish with the lemon zest stirred through and the pistou drizzled over the top.
Nutrition
Calories: 421.24kcal | Carbohydrates: 38.83g | Protein: 10.29g | Fat: 28.67g | Saturated Fat: 4.01g | Polyunsaturated Fat: 3.15g | Monounsaturated Fat: 20.48g | Sodium: 2137.55mg | Potassium: 612.43mg | Fiber: 9.89g | Sugar: 9.54g | Vitamin A: 1157.52IU | Vitamin C: 69.95mg | Calcium: 141.86mg | Iron: 4.32mg