White Beans With Courgette And Herbs
|Butter beans||1 Pound, soaked (450 Grams)|
|Water||1 3⁄4 Pint (1 Liter)|
|Butter/Margarine||1 Ounce (25 Grams)|
|Curry powder||1 Tablespoon|
|Fennel head||1 Large, chopped|
|Olive oil||2 Tablespoon|
|Chopped fresh parsley||3 Tablespoon|
|Chopped fresh dill||3 Tablespoon|
Drain the beans, place in a pan and cover with the water.
Bring to the boil.
Reduce the heat, cover and simmer for 1 -1 1/2 hours, until tender.
Heat half of the butter or margarine in a large pan, stir in the curry powder and then saute the fennel over a medium heat until it is translucent.
Drain the beans and add them.
Cover and cook over a very low heat for 10 minutes.
Season the beans with the olive oil, lemon juice and salt and pepper to taste, and place in a serving dish.
Cut the courgette lengthwise into long ribbons.
Heat the remaining butter or margarine in a frying pan, add the courgette ribbons, chopped parsley and dill and saute gently over a medium heat, stirring frequently, until some of the courgette ribbons are lightly touched with brown.
They should have softened slightly but still keep some of their bite take care not to break them.
Use to garnish the beans and serve immediately.