Recipe - Black Eyed Beans With Courgettes

GENERAL
25 g Blackeyed beans; picked
clean and
; washed (8oz)
2 tablespoon Lemon juice
375 g Courgettes; (12oz)
Salt

FOR THE DRESSING
3 tablespoon Olive oil per person; about
1 Lemons; quartered (1 to 2)
Salt and freshly ground
black pepper

In a medium saucepan, cover the beans with water, boil for 3 minutes
then drain, discarding the water. Cover with fresh water, add the 2
tablespoons lemon juice (to prevent them discolouring during cooking)
and salt. Cover and simmer for 25 minutes.

Cut the courgettes into 5cm (2inch) pieces and then quarter them
lengthways. Add them to the pan and cook for a further 57 minutes.
Do not strain.

Serve in individual soup plates, allowing 23 pieces of courgette per
person with some of the cooking liquid as well. Pour olive oil on top,
season and serve with the lemon quarters to be squeezed over
individually.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.