Braised Courgettes With Haricot Beans and Pistou

Serves: 2
Takes: 30 mins

Fresh and summery, but also comforting and unctuous. The softness of the veg pairs beautifully with the bright herby pistou. Feel free to finish it will a good glug of olive oil and mop it all up with a bit of bread.

When To Eat

I recommend eating this dish from July until September.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Olive Oil 4 Tablespoon 0.281
Fennel Seed 1 Teaspoon 0.008
Red Onion 1 Small 0.017
Dried Red Chilli 1 Teaspoon 0.008
Cherry Tomatoes 150 g 0.068
Garlic 2 Clove 0.006
Courgette 1 Large 0.042
Vegetable Stock 330 ml 0.193
Sherry Vinegar 2 Teaspoon 0.025
Lemon 1 Lemon 0.026
Cooked Haricot Beans 300 g 0.129
Dill 5 g 0.004
Basil 5 g 0.004
Marjoram 5 g 0.004

This meal is around 86% less polluting than the average UK meal.

  • Eating this recipe will save around 2.53 kg CO2e per person.
  • That's equivalent to the emissions produced driving 20.91km in a modern car.


  • Heat the oil in a high sided frying pan (be sure you have lid or something the right size to cover the pan). Add the fennel seeds, onions and chilli and cook on a medium/low heat until the onions begin to soften.
  • Add the cherry tomatoes, garlic and courgettes, add the stock, cover and cook for 5 minutes.
  • Next add the vinegar, lemon juice and beans and cook on a low heat for another 10-15 minutes until the courgettes start to collapse and the beans begin to break up.
  • Whilst the veg are cooking, in a pestle and mortar, make the pistou by pounding the chopped herbs, add a pinch of salt into a paste and add a few drizzles of olive oil until you have a green spoonable, slurry.
  • Serve the braised courgettes with crusty bread and the pistou drizzled over the top.
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