One-Pan Braised Courgette & Butter Beans
This one-pan wonder is a wholesome, hassle-free weeknight winner. Tender courgettes and creamy butter beans simmer in a rich tomato sauce, bubbling away in under 40 minutes – with minimal washing-up too.
Substitute:
- No red onion? Swap for a shallot instead.
- No butter beans? Try cannellini beans or chickpeas.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
2 courgettes (cut into half moons)
1 red onion (chopped)
2 garlic cloves (grated or crushed)
2 tbsp olive oil
1 can chopped tomatoes (usually 400g)
1 Can butter beans (usually a 400g tin, drained and rinsed)
½ lemon (juiced)
salt & pepper
Recipe:
Heat the olive oil in a large frying pan over a medium heat. Add the red onion with a pinch of salt and cook for 3 minutes, until just softened.
Add the courgettes and garlic, and cook for 8-10 minutes, stirring occasionally, until they soften and turn slightly golden.
Remove the courgette, onion and garlic from the pan onto a plate. Then return the pan to the heat and add the chopped tomatoes. Season with a pinch of salt and pepper. Bring to a simmer and cook for 5 minutes.
Stir in the drained butter beans, reduce the heat to low, and cook for 8-10 minutes, allowing the sauce to thicken and the flavours to really come together. Add back the courgette and cook for another 3 minutes.
Remove from the heat and stir through the lemon juice. Taste and adjust the seasoning if needed. Serve warm on its own or with crusty bread, rice or pasta.
How to store
Fridge: Store in an airtight container in the fridge for up to 3 days. Freeze: Store in an airtight container in the freezer for up to 2 months. Reheat: Defrost overnight in the fridge for best results. Reheat in a saucepan over a medium heat for 10 minutes, stirring occasionally, until piping hot throughout. Or you can reheat from frozen in the microwave on the defrost setting before heating on full power, stirring halfway through, until piping hot.
