Zucchini Butter Beans

Inspired by a breakfast I was once served in local cafe, these beans are a staple on our weekend breakfast table and one of the only ways my kids will knowingly eat zucchinis!

This is this a slow energy releasing breakfast in its own right, but I do love it served with scrambled eggs and hot buttered sourdough toast.

It is also a very economical dish when zucchinis are in abundance.

Prep time 5m | Cook time 30m | Total time 35m | Servings 4 side serves

INGREDIENTS

2 tablespoons unsalted butter 1 tablespoon extra virgin olive oil 2-3 medium zuchhinis, sliced very thinly (I use a food progcessor or electric grater) 1 teaspoon sea salt 1 can of butter beans (organic is possible) 1 large handful of freshly chopped flatleaf parsley 1 large handful of freshly chopped mint

METHOD

1. on a low-medium heat melt the butter in a medium saucepan
2. Add the olive oil, sliced zucchini and salt to the pan and stir to combine. Place lid on pan and allow to cook until zucchinis are some and mushy. If they begin to brown, turn down the heat.
3. Add the drained and rinsed beans to the mixture and replace lid for another 5 minutes
4. Once the beans are cooked through, remove from the heat and stir through the fresh herbs. Season if desired. Serve immediately.

Enjoy x

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