Garlic is exquisite at this time of year: candy and succulent, with none of the bitterness of its wintry weather counterpart. It is brought to the foreground in this light and velvety stew, which I could happily consume at some point in the summer.
Courgette, mint, and butter bean stew with goat’s curd
The beans’ texture is the entirety of this recipe, so make certain you soak them in a single day.
Prep 30 min
Soak Overnight
Cook 1 hr 15 min
Serves 4-6
200g dried butter beans, soaked in water overnight
Eight garlic cloves
1-2 clean bay leaves
Salt and pepper
100ml more-virgin olive oil, plus 2-3 tbsp greater
Six courgettes, sliced into 15-20mm chunks
100ml vermouth or white wine
2-3 strips lemon rind, plus 1-2 tbsp juice
One small handful of thyme leaves, chopped
Two large handfuls of mint leaves, roughly chopped, plus a few small leaves to serve
four-6 slices toast
2goat’sat’s curd to serve
Drain the beans, install a massive pan, and cowl with plenty of fresh cold water.
Smash the garlic cloves once with the flat of a knife to peel easily, and add four cloves to the beans together with the bay leaves. Bring to a simmer lightly for 45-55 mins, till the beans are gentle but protect their form, skimming the floor of any foam. (If the beans boil vigorously, their skins break and lose form.) Take off the heat and add enough salt to make the cooking liquid taste good. Leave the beans to cool within the liquid.
Slice three of the closing garlic cloves. Warm the oil in a huge, deep pan over medium-high heat, and once hot, add the sliced garlic and courgettes. Fry for five to seven minutes till the courgettes start to turn golden. Turn the heat down to medium-low, season with a touch of salt, and cook dinner for a similarly 10 minutes, till soft.
Drain the beans, discarding the bay and garlic, and stir them into the courgettes with the wine, lemon rind, thyme, and a few tablespoons of water. Cook for 5 minutes to allow the flavors to bond, then taste and adjust the seasoning with salt, pepper, and lemon juice. Take off the heat and stir in the mint.
Rub the hot toast with the final garlic clove and drizzle with olive oil. Put the toast in shallow bowls and spoon over the stew. Top with a huge dessertspoon of goat’s curdgoat’ster generously with extra mint leaves and drizzle with olive oil to serve.
And for the relaxation of the week
Cook an extra 500g butter beans as above, blitz to a clean puree with garlic and olive oil, and serve alongside grilled chicken thighs, roast bird, or lamb. Alternatively, freeze the cooked beans for a quick weeknight soup; use an awesome inventory and flavor with rosemary and chili oil. Any leftover goat’s curd is delicious with a grilled vegetable salad.
