Courgette Butter Beans With Green Olive Salsa
These creamy butter beans are basically summer comfort food in a bowl. Leave out the Parmesan if you want to make them vegan.
Serves
2
Courgette
Garlic Clove
Fennel Seed
400g Can of 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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Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.
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Notes (8)
K
Kate B.
a month 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.
2 months ago
This was amazing; I skipped the salsa, subbed a courgette for a leek and added pecorino instead - 11/10!!
K
Kay M.
2 months ago
My new fave!
D
Daniel S.
3 months ago
Forgot to take a pic because I was so hungry but this was fantastic, especially with some toasted sourdough
J
Julie B.
3 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.
3 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.
3 months ago
💚💚
D
Davina P.
3 months ago
Loved this recipe as a vegetarian main with some sourdough. It’s easy to do most of the prep in advance.
Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.