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
Ingreadient
- 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
Direction
- 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.
- 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.
- 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.
