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Courgette Butter Beans With Green Olive Salsa

4.7
37
Notes
30 mins cook
These creamy butter beans are basically summer comfort food in a bowl. Leave out the Parmesan if you want to make them vegan.
Elena Silcock

Elena Silcock

Courgette Butter Beans With Green Olive Salsa
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Serves
2
Courgette
Garlic Clove
Fennel Seed
Cooked Butter Beans
Vegetable Stock Cube
Lemon
Parmesan
Parsley
For The Green Olive Salsa:
Pitted Green Olive
Dried Oregano
Lemon
Parsley
Olive Oil
Salt
Black Pepper

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    Notes
    (24)

    E
    Emine Y.
    5 days ago
    hallo, can I freeze this with olive salsa too?
    T
    Thea R.
    7 days ago
    tasty!
    A
    AuréLie V.
    12 days ago
    delicious with well balanced flavours! the olive salsa is amazing
    L
    Lauren F.
    14 days ago
    Really nice, I added some chilli flakes which I think it needed ☺️also great with sourdough to mop up the sauce
    S
    Sam H.
    19 days ago
    amazing meal, loved it!
    S
    Sam H.
    19 days ago
    amazing meal, loved it!
    S
    Sam H.
    19 days ago
    amazing meal, loved it!
    S
    Sam H.
    19 days ago
    amazing meal, loved it!
    S
    Sam H.
    19 days ago
    amazing meal, loved it!
    S
    Sam H.
    19 days ago
    amazing meal, loved it!
    G
    Gabby D.
    20 days ago
    This was banginggggg, I added a bit of kale too - so good!
    A
    Amy-Lee A.
    22 days ago
    (edited)
    I’m trying to figure out how this meal is over 700 cals. It’s delicious! However, MyFitnessPal says it only comes to around 400 cals.
    M
    Mara C.
    a month ago
    This was so good the olive salsa and the Fennel make it so tasty so nice and so filling
    F
    Finbar S.
    a month ago
    The fennel seeds really make this one, they're so fragrant - I also added the lemon zest and it was amazing :))))
    A
    Ally P.
    a month ago
    delicious and super easy
    M
    Molly J.
    2 months ago
    This is DELICIOUS!! Such balanced flavours - we ran out of veggie stock so used fish stock and paired it with a sea bass fillet and it was sensational. Didn't use parmesan, but I don't think it needs it as the sauce is already quite think, rich and salty. Definitely recommend using bold beans if you can - changed the game! No picture as we literally inhaled this.
    D
    Deborah H.
    3 months ago
    Vibrant, tasty and fresh.
    L
    Lyndsay H.
    4 months ago
    This is great!
    R
    Rosie W.
    4 months ago
    Is 2 cans of beans right for only 2 people? That seems like quite a lot compared to other recipes
    E
    Ella D.
    4 months ago
    ·
    Admin
    Hey Rosie! Yep, the recipe’s right, using a can of beans per person keeps it nice and simple, and it means you get loads more protein and a properly filling meal. But feel free to reduce to 1 can if you want a smaller portion :)
    E
    Ea H.
    4 months ago
    Not bad but I don't think I added enough salt - was a bit tasteless?
    E
    Emma G.
    5 months ago
    This was fab! I forgot to buy Parmesan and I think it's amazing also without, but will definitely include it next time to see the difference. I bought some chicken to go with it to bulk it out but it really didn't need it. Can't wait to make this again!
    N
    Nicola D.
    6 months ago
    How on earth is this over 700 calories a serving?
    N
    Nicole T.
    7 months ago
    I switched out the veggie bouillon cube (as I didn't have any) with about a cup of beef broth as I didn't use the bean water and it was so delicious!!!
    E
    Emi S.
    7 months ago
    Lovely! I added long stem broccoli as I had some left over and swapped Parmesan with nutritional yeast. Amazing and so tasty!

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