| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 25 |
g |
Black-eyed beans; picked clean and |
|
|
; washed (8oz) |
| 2 |
tb |
Lemon juice |
| 375 |
g |
Courgettes; (12oz) |
|
|
Salt |
| 3 |
tb |
Olive oil per person; about |
| 1 |
|
Lemons; quartered (1 to 2) |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
GENERAL
FOR THE DRESSING
In a medium saucepan, cover the beans with water, boil for 3 minutes
then drain, discarding the water. Cover with fresh water, add the 2
tablespoons lemon juice (to prevent them discolouring during cooking)
and salt. Cover and simmer for 25 minutes.
Cut the courgettes into 5cm (2-inch) pieces and then quarter them
lengthways. Add them to the pan and cook for a further 5-7 minutes.
Do not strain.
Serve in individual soup plates, allowing 2-3 pieces of courgette per
person with some of the cooking liquid as well. Pour olive oil on top,
season and serve with the lemon quarters to be squeezed over
individually.
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