Black Eyed Beans With Courgettes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury6 | 4 | Servings | |
INGREDIENTS
| 25 | g | Black-eyed beans, picked |
| clean and | ||
| washed 8oz | ||
| 2 | T | Lemon juice |
| 375 | g | Courgettes, 12oz |
| Salt | ||
| 3 | T | Olive oil per person, about |
| 1 | Lemons, quartered 1 to 2 | |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 145.6mg
Potassium: 25.8mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g