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.
Start Cooking in Cook Mode
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.
