White Beans And Summer Vegetables

This summer vegetable dish is the perfect accompaniment to roast beef fillet.

The ingredient of White Beans And Summer Vegetables

• 400g 2 cups dried great northern beans or cannellini beans
• 100g butter chopped
• 2 eschalots halved thinly sliced
• 16 zucchini flowers with zucchini attached
• 2 bunches asparagus trimmed halved widthwise
• 300g green beans trimmed

The Instruction of white beans and summer vegetables

• cover beans with water in a pan and bring to the boil drain return to pan cover with water again and cook over medium heat for 1 hour or until tender drain
• melt half the butter in a frying pan over medium heat add half the eschalots and cook for 5 minutes until soft stir in cooked beans and season generously
• remove zucchini flowers and tear into strips thinly slice zucchini and asparagus lengthwise on a mandolin and halve green beans lengthwise with a knife
• melt remaining butter in a large frying pan over medium heat add remaining eschalot and sliced zucchini asparagus and green beans and cook tossing for 3u00e2u20acu201c5 minutes or until tender stir in torn zucchini flowers serve with beef

Nutritions of White Beans And Summer Vegetables

fatContent: 307 354 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 7 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 18 grams protein
sodiumContent: n a

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