Butter Beans with Smoky Courgette Purée

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

When using dried beans, older beans will need longer cooking.


  • 250g (8oz) dried butter beans
  • 2 large sprigs of fresh rosemary


Soak the beans overnight. Drain them and bring them to the boil in fresh, unsalted water with the rosemary sprigs and bay leaves. Simmer gently for 20–40 minutes until just soft right through.

Meanwhile, cover the tomatoes with boiling water for two minutes, then drain, peel, and halve them lengthways. Melt the butter in a sauté pan over a medium heat and add the tomatoes and the choppe