Caramelised garlic, zucchini & butter beans

October 24, 2024

   

Cindy keeps a pretty good list of recipes bookmarked from around the internet, and remembered this one when we had a few key ingredients aging in the fridge. It's very, very simple to make and the pay off is a nice, messy dish of veggies, beans and sauce that really does cry out for accompanying fresh bread to sop things up. A very satisfying weeknight meal that was surprisingly rich - I guess miso, olive oil, wine and garlic are a pretty hearty combination of ingredients. This makes a pretty scant four meals, so we had some lunchy leftovers out of it, but it's not going to fill the freezer for the week. 

Caramelised garlic, zucchini & butter beans

(based on this recipe from Meera Sodha's Guardian column)

500g zucchinis, cut into rough bite-sized pieces

6 tablespoons olive oil

6 garlic cloves, peeled and crushed

150ml white wine

2 tablespoons white miso

800g butter beans, undrained

1 lemon, zested and juiced

small bunch parsley, leaves chopped

small bunch mint, leaves chopped

salt

Put a couple of tablespoons of oil into a frying pan on high heat and fry the zucchini, turning occasionally until they're golden, almost charred. Sprinkle with salt and set aside.

Put the rest of the oil in the same pan and fry the garlic for a couple of minutes until it's started to go golden. Add the wine and miso and stir the mix together so that it's smooth. Add the beans with their liquid and simmer for 10-15 minutes until you've got the texture you want - a bit liquidy, but you want it to have thickened up a bit.

Stir in the zucchini, lemon zest and juice and simmer for another minute. Kill the heat and stir through the herbs. Serve, with bread.