Courgette Butter Beans With Green Olive Salsa

4.7
21
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

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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
    (20)

    D
    Deborah H.
    9 days ago
    Vibrant, tasty and fresh.
    L
    Lyndsay H.
    a month ago
    This is great!
    R
    Rosie W.
    a month ago
    Is 2 cans of beans right for only 2 people? That seems like quite a lot compared to other recipes
    E
    Ella D.
    a month 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.
    a month ago
    Not bad but I don't think I added enough salt - was a bit tasteless?
    E
    Emma G.
    2 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.
    3 months ago
    How on earth is this over 700 calories a serving?
    N
    Nicole T.
    4 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.
    4 months ago
    Lovely! I added long stem broccoli as I had some left over and swapped Parmesan with nutritional yeast. Amazing and so tasty!
    S
    Samuel J.
    4 months ago
    Really clean and good for the 'old gut Biom' hard to go wrong. I used a tablespoon of vegan bouillon instead of a stock cube to avoid over saltage; it worked out great!
    A
    Annika R.
    4 months ago
    It's delicious but very salty. The stock cube adds a lot, so the additional salt wasn't necessary for me, especially with the olives on top.
    C
    Christian W.
    4 months ago
    Delicious. Had it with some crispy salmon. One of the tastiest meals I’ve had on some time!
    M
    Michelle R.
    4 months ago
    Soooo tasty!! Great recipe for a super tasty weeknight meal
    K
    Kate B.
    7 months ago
    It’s way too salty! It definitely doesn’t need the stock cube when you have the combined salty Parmesan and olives. I just couldn’t eat it.
    J
    Jessica R.
    7 months ago
    This was amazing; I skipped the salsa, subbed a courgette for a leek and added pecorino instead - 11/10!!
    K
    Kay M.
    7 months ago
    My new fave!
    D
    Daniel S.
    8 months ago
    Forgot to take a pic because I was so hungry but this was fantastic, especially with some toasted sourdough
    J
    Julie B.
    8 months ago
    This is my most cooked recipe from mob - I reckon I cook this every couple of weeks. Easy and delicious the flavours just melt together
    T
    Teodora I.
    8 months ago
    Loved it! I put 1/2 tsp fennel seeds to suit my tastes and skipped the olive salsa the second time I made it.
    N
    Nadja A.
    9 months ago
    💚💚
    D
    Davina P.
    9 months ago
    Loved this recipe as a vegetarian main with some sourdough. It’s easy to do most of the prep in advance.

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