Slow-cooked, minted courgettes with beans and fresh cheese from Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite (page 28) by Ed Smith

  • lemons
  • chèvre cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute canned haricot beans or canned cannellini beans for canned white beans; and labneh, ricotta cheese, or feta cheese for chèvre cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute canned haricot beans or canned cannellini beans for canned white beans; and labneh, ricotta cheese, or feta cheese for chèvre cheese.

  • Running_with_Wools on July 27, 2022

    This was good. The zucchini part of the recipe was my favorite - next time I'll probably double the amount of zuchhini used, because it really cooked down. The beans came out very brothy for me - at least more so than I expected based on the picture in the cookbook. They were very good though. but more of a soup than a stew.

  • Emily Hope on August 01, 2021

    We liked this a lot. Uses up a good number of zucchini -- I went with 800 grams and next time would do a kilo as they cook down. I cooked some rg cranberry beans with a prosciutto end, and used that liquid. Used Feta as the cheese. Only change was instead of chopped preserved lemon, I used some leftover preserved lemon-olive oil sauce from an Alison Roman fish recipe. Served with focaccia. Will make again, though despite the headnote, this is not one that I'd turn to on a hot day as it's more comforting and soupy than bright and refreshing.

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Reviews about this recipe

  • Wrap Your Lips Around This

    ...it’s a solid recipe, and one that makes for a delicious and warming bean stew.

    Full review
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