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Slow-Cooked Courgettes & Creamy Butter Beans Recipe
Ash Tyrrell

Slow-Cooked Courgettes & Creamy Butter Beans Recipe

I recently tried making slow-cooked courgettes with creamy butter beans, and I have to say, it was a game-changer for my weeknight dinners. The flavors meld beautifully, and the dish feels indulgent without being heavy. I love how the courgettes turn tender and the beans stay creamy, creating a comforting texture.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 4 medium courgettes sliced into thick rounds – choose fresh, firm courgettes for the best texture.
  • 1 large onion finely chopped – adds sweetness and depth of flavor.
  • 2 cloves garlic crushed – brings aromatic richness to the dish.
  • 1 can butter beans drained and rinsed – fresh-cooked beans work best for extra creaminess.
  • 1 tbsp olive oil – use extra virgin for a fruitier taste.
  • 400 g chopped tomatoes – ripe juicy tomatoes give natural sweetness.
  • 1 tsp dried thyme – enhances the savory profile.
  • Salt and black pepper to taste – adjust gradually to balance flavors.
  • Note: several servings

Method
 

  1. Start by washing and slicing the courgettes and finely chopping the onion. Crushing the garlic releases its flavor, which makes a big difference in the finished dish. I like to prep everything before turning on the heat—it makes cooking smoother.
  2. Heat olive oil in a large pan over medium heat. Add onions and garlic, cooking until soft and fragrant. Then, add the courgettes and thyme, letting them gently soften for about 10 minutes.
  3. Stir in the drained butter beans and chopped tomatoes. Simmer gently for 15–20 minutes, stirring occasionally. The beans absorb the flavors while staying creamy, and the sauce thickens naturally.
  4. Season with salt and black pepper to taste. I sometimes add a splash of lemon juice for extra brightness. Serve hot, or let it cool slightly for a more mellow flavor

Notes

  • I always sauté onions and garlic slowly—it deepens the flavor immensely.
  • For extra creaminess, I mash a few butter beans against the pan before serving.
  • I sometimes add a spoonful of pesto at the end to give the dish a herby punch.
  • Leftovers taste even better the next day, so I make extra and refrigerate.