These creamy butter beans with courgettes (zucchini), lemon and dill make for the most amazing, comforting lunch or dinner.
You get a filling meal with those beans and courgettes, and that incredible lemon dill cream base that’s perfect mopped up with a doorstep of sourdough bread.
It also has the benefit of being vegetarian and is all made in one pan, so you save on the washing up too. It’s great reheated the next day, so make extras for your lunch!
The Ingredients
- Courgettes – or zucchini. This recipe is great if you have a glut of them to use up! Any colour courgette will work.
- White wine – always optional. If you don’t want to use it, switch with just water or a splash of vegetable stock.
- Butter beans – use tinned or jarred butter beans in water. These are precooked, so they only need reheating in the pan. If you use raw butter beans, you will need to soak and cook them before using in this recipe.
- Cream – single cream works perfectly, but you can use double for a richer end result.
- Lemon – fresh lemon is best for the juice
- Dill – use fresh dill, not dried. Fennel, basil or parsley would also work nicely.
Creamy Butter Beans with Lemon and Dill
Butter beans and courgettes (zucchini) cooked in a creamy lemon and dill sauce, perfect served with sourdough bread for lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 3 courgettes
- 100 millilitres white wine
- 800 grams butter beans tinned or jarred
- 200 millilitres single cream
- 1 lemon
- 20 grams fresh dill
Instructions
- Peel and finely chop the onion. Put the oil in a large pan on a medium heat and add the onion. Allow to soften for 2 minutes.
- Cut the courgettes in half lengthways then finely slice. Add to the pan with the onion and sauté for 5-6 minutes until starting to colour.
- Tip in the white wine (or vegetable stock) and let it bubble for two minutes, then add the butter beans, including any liquid from the tins.
- Cook for three minutes, then reduce the heat to low and pour in the cream. Stir well. Cut the lemon in half and squeeze the juice into the pan. Finely chop the dill and add this too. Stir, then taste and season with salt and pepper as needed.
Video
Notes
- White wine is optional – substitute with vegetable stock or water if you don’t want to use it.
- For a vegan version of the dish, use a vegan alternative instead of cream.
- This dish reheats well, so consider making extra for lunch the next day. Reheat on the hob until bubbling or in the microwave for 4 minutes on high.
Nutrition
Calories: 459kcalCarbohydrates: 53gProtein: 19gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 56mgSodium: 40mgPotassium: 1573mgFiber: 17gSugar: 11gVitamin A: 1198IUVitamin C: 47mgCalcium: 118mgIron: 6mg
Tried this recipe?Let us know how it was!
Creamy, comforting, just delicious. Would also work amazingly as a side dish with some fish!