Caramelized garlic and zucchini beans

 

Wine, garlic, lemon, lots of herbs... What could be more delicious?! Nigel Slater's recipe, but a more vegetarian version where the chicken is replaced with zucchini.

Ingredients for "Beans with caramelized garlic and zucchini": Zucchini (medium size) — 2 pieces Olive oil — 6 tbsp. l . Salt — 0.5 tsp . Garlic (fat, finely chopped) — 4 teeth. Dry white wine — 150 ml Miso paste — 1 tbsp . Canned beans (mixed (in my case), 1 can, strained) — 400 g Lemon (juice and zest) — 1 piece Parsley (finely chopped) — 15 g Cooking time: 45 minutes Number of servings: 4

Cut the zucchini lengthwise into two halves. Then cut each half into smaller pieces of the wrong size. Heat 2 tablespoons of olive oil over high heat and fry the zucchini for about 8 minutes until golden brown. Set them aside.

Cook garlic in the same oil for 1 minute until golden brown and fragrant.

Add the wine and meat to the pan. Miso can be replaced by mixing honey and soy sauce in a one-to-one ratio. Mix it up. Let it boil for one minute. Add the beans. Cook for another 10 minutes.

Season with lemon juice and lemon zest. Sprinkle with parsley. You can serve it. Enjoy your meal.