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Slow-Cooked Courgettes & Creamy Butter Beans Recipe
Ben Carraoli

Slow-Cooked Courgettes & Creamy Butter Beans Recipe

I recently made this slow-cooked courgettes and creamy butter beans recipe, and honestly, it felt like comfort in a bowl. The flavors develop so beautifully over time that every bite tastes rich yet fresh. I love how simple ingredients can turn into something so satisfying with just a little patience.
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Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – use good-quality extra virgin for deeper flavor
  • 1 large onion finely chopped – adds sweetness and depth
  • 3 garlic cloves minced – fresh garlic works best for aroma
  • 3 medium courgettes zucchini, sliced – avoid overripe ones for better texture
  • 2 x 400g cans butter beans drained and rinsed – canned works well, but rinse to remove excess salt
  • 1 x 400g can chopped tomatoes – adds a rich base and slight tang
  • 1 tablespoon tomato purée – intensifies the tomato flavor
  • 1 teaspoon dried oregano – enhances Mediterranean notes
  • 1 teaspoon dried thyme – brings earthy warmth
  • Salt and black pepper to taste – adjust gradually
  • Handful of fresh basil optional – adds freshness at the end
  • Splash of water or vegetable stock – helps slow cooking and prevents sticking

Method
 

  1. Start by heating olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and slightly golden. Stir occasionally to prevent burning and ensure even cooking.
  2. Once the onion is ready, add the minced garlic and sliced courgettes. Cook for a few minutes until the courgettes begin to soften. This step helps release their natural sweetness and flavor.
  3. Add the chopped tomatoes, tomato purée, oregano, and thyme into the pan. Stir well so everything combines evenly. Let it simmer gently to allow the flavors to blend together.
  4. Now stir in the drained butter beans along with a splash of water or vegetable stock. Mix carefully so the beans stay intact. This step makes the dish hearty and filling.
  5. Reduce the heat and let everything cook slowly for about 25–30 minutes. Stir occasionally to prevent sticking. The sauce will thicken, and the flavors will deepen beautifully.
  6. Season with salt and pepper according to taste. Add fresh basil just before serving for a burst of freshness. Give it a final stir and your dish is ready.

Notes

  • I always let it cook a bit longer than needed—it makes the sauce richer
  • I prefer slicing courgettes evenly so they cook at the same rate
  • Adding a drizzle of olive oil at the end enhances the flavor
  • I sometimes mash a few beans slightly to create a creamier texture
  • Fresh herbs at the end make a big difference in taste and aroma