Name: Braised courgettes and cannellini beans
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 3 tbsp olive oil plus extra to serve; 2 courgettes halved and thickly sliced; 4 cloves garlic thinly sliced; 3 dried red chillies or 1 tsp dried chilli flakes; 250ml white wine; 2 x 400g tins cannellini beans; 3 bay leaves; 200ml chicken stock; 1 rind parmesan plus 50g finely grated; ground to make ½ tsp black peppercorns; 1 lemon zested

A cast iron pot of creamy braised courgette with the lid leaning on the side, on a grey concrete background with a grey napkin and brushed sliver serving spoon

3 tbsp olive oil
plus extra to serve
2 courgettes
halved and thickly sliced
4 cloves garlic
thinly sliced
3 dried red chillies
or 1 tsp dried chilli flakes
250ml white wine
2 x 400g tins cannellini beans
3 bay leaves
200ml chicken stock
1 rind parmesan
plus 50g finely grated
ground to make ½ tsp black peppercorns
1 lemon
zested

Method

step 1
Heat the oil in a casserole or large pan and fry the courgettes for 5-10 minutes or until browned and crisp. Reduce the heat, add the garlic and chillies, and cook for 2-3 minutes until the garlic is fragrant but not browned. Pour in the wine, turn up the heat a little and bubble for a few minutes.
step 2
Tip in the cannellini beans and the liquid from the tins, then add the bay leaves, stock and parmesan rind. Season, cover with a lid and cook gently for 30 minutes. Remove the lid and simmer for another 30 minutes until the beans are meltingly tender and the sauce has thickened slightly.
step 3
Spoon the courgette and bean mixture into a shallow serving bowl and sprinkle with the grated parmesan, black pepper and lemon zest. Drizzle with more oil and serve.