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Spicy Creamy Butterbeans with Courgettes

The Extra One



  • 2 x large courgettes, cut in pieces

  • 5 cloves garlic

  • 5 tbsp extra virgin olive oil

  • Salt and pepper

  • 1 large jar of butterbeans with the liquid (we love Bold Beans Queen Butterbeans)

Cashew cream

  • 1 cup of soaked cashews or sunflower seeds

  • 3 tbsp nooch

  • Juice of one lemon

  • 1/2 tsp salt

  • Ground black pepper

  • 2 garlic cloves

  • Around 60-80ml of water for blending consistency


  1. Pre-heat oven to 160C (fan setting).

  2. Place the courgettes and garlic in an ovenproof dish with the olive oil, The Extra One and 1 tsp chilli flakes. Toss to combine.

  3. Slow cook for 35-40 min, then remove the lid and cook for 10-15 mins more until slightly browning on top. Remove and squish down with a fork.

  4. For the cashew cream, blend all ingredients together in a blender until smooth. 

  5. Add the butterbeans, their juice, 2 tablespoons of the cashew cream and gently stir together. Heat for a few minutes until slightly thickened.

  6. Serve with extra chilli, sliced spring onions and toasted sourdough.

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