Leek and Courgette Butter Beans

25 mins
Serves 2
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Directions

  1. 1Preheat oven to 200°C. Place cherry tomatoes in an ovenproof dish; drizzle with olive oil, salt, and pepper.
  2. 2Preheat oven to 200°C. Place cherry tomatoes in an ovenproof dish; drizzle with olive oil, salt, and pepper.
  3. 3Preheat oven to 200°C. Place cherry tomatoes in an ovenproof dish; drizzle with olive oil, salt, and pepper.
  4. 4In a large pan over low heat, sauté garlic, chopped courgette, and leek for 5-10 minutes until softened.
  5. 5In a large pan over low heat, sauté garlic, chopped courgette, and leek for 5-10 minutes until softened.
  6. 6In a large pan over low heat, sauté garlic, chopped courgette, and leek for 5-10 minutes until softened.
  7. 7Add butter beans and stock to the pan; cook for 5 minutes.
  8. 8Add butter beans and stock to the pan; cook for 5 minutes.
  9. 9Add butter beans and stock to the pan; cook for 5 minutes.
  10. 10Stir in basil until wilted, then add ricotta and mix well.
  11. 11Stir in basil until wilted, then add ricotta and mix well.
  12. 12Stir in basil until wilted, then add ricotta and mix well.
  13. 13Remove from heat and season with salt and pepper.
  14. 14Remove from heat and season with salt and pepper.
  15. 15Remove from heat and season with salt and pepper.
  16. 16Bake the tomatoes for 15 minutes at 200°C.
  17. 17Bake the tomatoes for 15 minutes at 200°C.
  18. 18Bake the tomatoes for 15 minutes at 200°C.
  19. 19Plate the bean mixture and top with the roasted tomatoes.
  20. 20Plate the bean mixture and top with the roasted tomatoes.
  21. 21Plate the bean mixture and top with the roasted tomatoes.

Ingredients

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

Equipment

ovenlarge pan