Caramelised Garlic, Courgette and Butter Beans

theguardian.com

Geoffrey

Vegan, Vegetarian, Raw, fermented and probiotic scholar

A juicy, savoury, sticky dish to mop up with wads of good bread

2 medium courgettes (500g)

6 tbsp extra-virgin olive oil

¼ tsp fine sea salt

6 garlic cloves, peeled and crushed

150ml white wine

2 tbsp white miso

800g (2 x 400g tins) tinned butter beans, undrained

1 lemon, zested and juiced to get 1 tbsp

15g parsley, finely chopped

15g mint, leaves picked and finely chopped

1 baguette, to serve

Directions at theguardian.com

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