Braised White Beans with Zucchini and Capsicum
A quick and wholesome braised white bean dish with zucchini, capsicum, garlic and parsley that comes together in one pan in just 20 minutes.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 small French shallots finely diced OR 1 small brown onion
- 1 large green capsicum diced
- 2 to 3 cloves garlic grated or crushed
- 2 zucchinis sliced into 4 to 5 mm rounds (I like to use a mandolin for even slices)
- 2 x 400 g cans white beans or cannellini beans including the liquid
- 1 tsp sea salt or to taste
- 1/4 tsp cracked black pepper
- 2 tbsp finely chopped parsley
- Crusty bread to serve
Instructions
- Heat the olive oil in a large pan or casserole dish over medium heat.
- Add the shallots and cook for 2 to 3 minutes until soft and translucent.
- Add the capsicum and cook for another 2 to 3 minutes until tender.
- Stir through the garlic and cook for 30 seconds until fragrant.
- Add the sliced zucchini and cook for 3 to 4 minutes, stirring occasionally, until just tender.
- Pour in both cans of white beans, including the liquid, then season with the salt and black pepper.
- Stir well and simmer for about 5 minutes, until everything is cooked through and the sauce has slightly thickened.
- Finish with chopped parsley and serve with crusty bread.
