Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Lemon & garlic butter beans with tomatoes & courgette
This vibrant one-pot beans recipe by Jenny at The salty Chilli is fresh, effortless, and irresistibly moreish—perfect for a quick vegetarian dinner or a healthy midweek meal. Creamy butter beans are gently simmered with lemon, garlic and fresh herbs, then topped with golden courgette and juicy tomatoes for a burst of seasonal colour.
Simple to make and utterly delicious, it’s best served with crusty bread to scoop up every last bite. A must-try for fans of easy vegan recipes, one-pot meals, and summer comfort food.
Ingredients
Serves 2
For the beans:
2 tbsp cold pressed rapeseed oil
3-4 garlic cloves, thinly sliced
2 tbsp fresh summer herbs (such as oregano, basil, thyme)
1 jar chunky butter beans (We like Bold Bean Co)
Juice of ½ lemon
Fresh pepper
For the tomatoes:
200g fresh summer tomatoes, chopped
Pinch of salt
¼ tsp balsamic or red wine vinegar
For the courgette:
1 tbsp cold pressed rapeseed oil
1 courgette sliced into thin rounds
To serve:
Squeeze of lemon juice and a drizzle of rapeseed oil
Method
Heat the rapeseed oil for the beans in a sauce pan and add the garlic, cooking until slightly golden. Add the herbs and let them pop, then add the butter beans, lemon and a crack of fresh pepper. Bring to a boil then turn low to simmer, letting the beans slowly marinate in the flavours.
In the meantime toss the tomatoes, salt and vinegar into a bowl. Mix and set aside.
Add the rapeseed oil to a frying pan on medium high then place the courgette rounds down so they are spaced out and don’t touch. Cook for 2 minutes per side until golden delicious.
Plate the beans, add the courgette and tomatoes alongside a small squeeze of lemon and a drizzle of Mellow Yellow.
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