Leek and Courgette Butter Beans

Leek and Courgette Butter Beans

25 mins
Serves 2
Serves

Directions

  1. 1.

    Preheat oven to 200°C. Place cherry tomatoes in an ovenproof dish; drizzle with olive oil, salt, and pepper.

  2. 2.

    In a large pan over low heat, sauté garlic, chopped courgette, and leek for 5-10 minutes until softened.

  3. 3.

    Add butter beans and stock to the pan; cook for 5 minutes.

  4. 4.

    Stir in basil until wilted, then add ricotta and mix well.

  5. 5.

    Remove from heat and season with salt and pepper.

  6. 6.

    Bake the tomatoes for 15 minutes at 200°C.

  7. 7.

    Plate the bean mixture and top with the roasted tomatoes.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

Ingredients

  • 2 garlic cloves
  • 1 large courgette
  • 1 large leek
  • 240 g butter beans
  • 150 ml stock
  • 100 g ricotta
  • 1 handful fresh basil leaves
  • 100 g cherry tomatoes on the vine
  • 1 tbsp olive oil

Equipment

oven large pan

Tips

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