Zucchini and bean ragout

ingredients

4 pcs shallots 1 kg zucchini 400 g cooked beans (it doesn’t matter if white or dark) 200 ml cooking cream 2 pcs capers a little herbs for seasoning: thyme, parsley sprig pcs a little cumin pcs salt pcs water pcs olive oil

progress

Sometimes it’s really hard to find firm, fresh zucchini on the grocery shelves. And then there comes a time when you don’t know what to do with them? However? Every neighbor who has a garden willingly donates to us, for which we are of course grateful. But let’s face it, sometimes even the most creative cooks run out of ideas for zucchini dishes. 🙂 We “zucchini” with soups, pancakes, spreads we tried, grated into pasta, with salad, grilled, in the skin or without the skin, filled, fried in peas . I also make zucchini in coconut sauce. And now I made ragout, or ragout in Slovak. Nice with beans and a steamy dose of sweet red Hungarian paprika. Of course, without wine (because wine goes in ragout), now we cook for kids too. My dad and I will have the wine separately with dinner . On my Facebook page, the photo of the pot full of zucchini ragout was commented by the most men and since I promised the recipe, here it is :

1.

Slice the shallots finely and saute in a hot pan with oil. Add chopped herbs and garlic with finely chopped capers. That pepper will let the color go and the warming shallots will get the base of flavor just from it. Yum.

2.

I always clean the skin off the rocket for dishes like this, just to be sure it doesn’t go rancid somewhere. I cut them into even smaller cubes, always matching the size to the size of the cooked beans

3.

Seed the zucchini evenly over the onion and add the ground pepper. Stir , cover with a little water and add the beans. I think a super combination would also be with cooked chickpeas.

4.

Cover the zucchini with water and let it simmer to make the zucchini soft but not mushy again . Finally, I took three scoops of the thick mixture and blended it in a blender to a smooth porridge along with the cream. I added it to the rest of the mixture, let it warm up some more, and poof – it was served with rice on a plate.

5.

As Majo wrote on Facebook, even a cauldron’s worth of this would be eaten..so maybe a tip to save the beast’s life for the ragout and use a nutritious legume so..may you enjoy.

6.

TIP: I liked the basmati as a side dish, but I’m sure a healthier dumpling or jasmine rice or a slice of bread would be great too .