Courgettes with Borlotti Beans Recipe - Great British Chefs
Oregano-marinated courgettes are pan-fried and served with a slow-cooked borlotti bean, garlic and cherry tomato sauce is this deliciously beany vegan recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 1kg borlotti beans, fresh in their pods
- 500g of baby plum tomatoes, halved
- 6 garlic cloves, sliced
- 1 sprig of thyme
- 4 courgettes, a mix of green and yellow
- 10g of dried oregano
- 1 handful of fresh mint leaves, and/or fresh oregano leaves, to garnish
- olive oil
- Maldon salt
- freshly ground black pepper
- 1/2 bunch of flat-leaf parsley
- 1/2 bunch of mint
- 1/2 bunch of tarragon
- 30g of capers
- 20ml of lemon juice
- 1 garlic clove, finely grated
- extra virgin olive oil
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