Emerald's Courgette and Cannellini Beans
This recipe comes from my sister who honed her cooking skills in France. You can serve this on its own for a light supper or add wild salmon/boiled egg for extra protein. You could also serve with fish or chicken. It’s high fibre, nutrient dense and suitable for vegetarian and vegan diets.
Ingredients
- 2 courgettes
- Very large glug of olive oil
- 8 whole garlic cloves, peeled
- 1 tin of cannellini beans, drained and rinsed
- Juice of 1/2 lemon
- Generous crack of salt
- Bunch of spinach
Preheat the oven to 180C. Slice the courgettes lengthways and roughly chop into half moon slices.
Add to a casserole dish with the peeled garlic cloves and a very generous amount of olive oil and crack of salt and pop the lid on. Bake for 30 minutes.
Remove from the oven and – being careful not to burn your hand on the lid- add in 1 tin of beans. Saute for a further 20 minutes on the stovetop with another good crack of salt.
Squeeze the lemon juice in and add the spinach for the final 2 minutes.
