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Braised courgettes and cannellini beans

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

Braised courgettes and cannellini beans

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

Adam Bush

Published: July 7, 2021 at 10:35 AM

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Serves 4

Easy

Total time: 1 hr and 20 mins

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The stove does all the work in this easy one-pot with courgette, cannellini beans and parmesan. Hands-on time is minimal – as is the washing up at the end

Low calorie

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Alternatives

Complete the dish

Make this braised courgette one-pot, then check out our courgette and mint soup, courgette fritters, courgette curry and more easy courgette recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal343

low
fat14g
saturates4.5g
carbs22.8g
sugars4.7g
fibre9.3g
protein16.9g
salt0.7g

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.

We have plenty more easy courgette recipes

Courgette Bacon Pasta Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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