Courgette & White Bean Summer Stew

by Amy Elysia July 22, 2025

This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold.

This dish is created by Amy Eylsia, who says:

"I made this dish on repeat last summer… partly due to a gut of courgettes in the garden, but it has everything I want from a summer dish - sweet onions, creamy beans in their cooking stock, all cut through with the acidity of plenty of vinegar and capers. You can use lemon juice in place of cider vinegar, but I love the sweetness of the cider vinegar.

"I like to serve this with a big dollop of yoghurt and some crusty bread to mop up the juices if I have it. Switch the mint and basil for any fresh summer herbs you like."

Serves 3 to 4

Ingredients

300g White Coco Beans (soaked overnight)
700ml Stock
2 Onions, sliced
3 Courgettes, cut into rounds
3 Cloves of Garlic, sliced
3 tbsp Capers, roughly chopped
4 tbsp Apple Cider Vinegar
Small Handful of Fresh Mint, roughly chopped
Small Handful of Basil, roughly chopped
Chive Flowers, to garlic (optional)
Yoghurt, to serve
Salt and Pepper, to taste

Method

Cook the beans in stock, seasoned generously with salt until tender and set aside. Do not drain.
Add a good glug of olive oil to a frying pan over medium to high heat. Add the courgette, onion and garlic, season and fry until the onion is golden and sweet and the courgette is soft.
Add the capers and cook for a minute more, before adding the vinegar.
Add the beans and their stock to the courgettes and onion mixture and heat through if serving hot.
Sprinkle over the herbs and serve with a dollop of yoghurt.

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