Garlic is exquisite at the moment of yr: 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 of the summer.
Courgette, mint and butter bean stew with goat’s curd
The texture of the beans is the entirety on 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
8 garlic cloves
1-2 clean bay leaves
Salt and pepper
100ml more-virgin olive oil, plus 2-3 tbsp greater
6 courgettes, sliced into 15-20mm chunks
100ml vermouth or white wine
2-3 strips lemon rind, plus 1-2 tbsp juice
1 small handful thyme leaves, chopped
2 large handful mint leaves, roughly chopped, plus a few small leaves to serve
four-6 slices toast
200g goat’s curd, to serve
Drain the beans, installed 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 upload 4 cloves to the beans together with the bay leaves. Bring to a simmer and simmer lightly for 45-55 mins, till the beans are gentle however nonetheless protecting their form, skimming the floor of any froth. (If the beans boil vigorously, their skins have a tendency to break and they lose form.) Take off the heat and add enough salt to make the cooking liquid taste top. Leave the beans to cool within the liquid.
Slice 3 of the closing garlic cloves. Warm the oil in a huge, deep pan over a medium-high warmth and, once hot, upload the sliced garlic and courgettes. Fry for five to seven minutes, till the courgettes start to turn golden. Turn the warmth down to medium-low, season with a touch salt and cook dinner for a similarly 10 mins, till soft.
Drain the beans, discarding the bay and garlic, and stir into the courgettes with the wine, lemon rind, thyme and a few tablespoons of water. Cook for 5 mins, to allow the flavours 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 a bit olive oil. Put in shallow bowls and spoon over the stew. Top with a huge dessertspoon of goat’s curd and scatter generously with extra mint leaves and an additional drizzle of 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 chook thighs, roast bird or lamb. Alternatively, freeze the cooked beans for a quick weeknight soup; use an awesome inventory, and flavour with rosemary and chilli oil. Any leftover goat’s curd can be scrumptious paired with a grilled vegetable salad.
