by Bold Bean Co
Instead of rice, we use BEANS. Starchier, white beans to be specific, as they absorb all the delicious flavours and melt in the mouth.
Based on 4 servings, adjust as needed.
Heat the olive oil (with a knob of butter if you have it) in a large pan over a high heat.
Add the diced onion and the chopped garlic and cook for 10-15 minutes until soft but not coloured.
Increse the heat and add the white wine. Let it bubble away until little wine is left in the pan. This is your beanotto base.
Add both the sliced and grated courgettes to the beanotto base, along with a pinch of salt and the fennel seeds. Cook for 7-8 minutes until coloured.
Add the white beans and their stock and allow it to come to the boil. Cook for 2 minutes.
Reduce the heat to low and stir in the creme friache, hard Italian style cheese, the basil and the parsley. Season and add the lemon juice to taste.
Serve in bowls before topping with more Italian style hard cheese, toasted pine nuts and a good drizzle of extra virgin olive oil.