Description
A creamy, savory one-pot dish featuring butter beans with lemony leeks and zucchini, enriched with crispy bacon, parmesan, and za'atar for a comforting and flavorful meal ready in 30 minutes.
Ingredients
Scale
Main Ingredients
- 3 slices bacon, chopped
- 1 tablespoon olive oil
- 1 leek, thinly sliced
- 2 medium zucchinis (about 14-18 oz or 400-500g), sliced
- 4 garlic cloves, crushed
- 1 teaspoon salt
- 2 x 400g cans cannellini beans, with liquid
- ¼ cup sour cream
- ¼ cup parmesan, grated
- 1 tablespoon za'atar (plus extra to finish)
- 1 teaspoon fish sauce (optional)
- Zest of 1 lemon
Instructions
- Cook the Bacon: Set a large, high-sided pan over medium-high heat and add chopped bacon. Cook, stirring, for about five minutes until bacon is crispy. Remove bacon and set aside, leaving the fat in the pan.
- Sauté Vegetables: Add 1 tablespoon olive oil to the pan with bacon fat, then add sliced leek, zucchini, crushed garlic, and 1 teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until leeks and zucchini soften and reduce in volume, about 10 minutes. Add a splash more oil if needed.
- Add Beans and Creamy Ingredients: Pour in cannellini beans with their liquid, then add ¼ cup sour cream, ¼ cup grated parmesan, 1 tablespoon za'atar, and 1 teaspoon fish sauce if using. Stir well as sour cream and parmesan melt into a thick, glossy sauce. Reduce heat to low and simmer for a few minutes to combine flavors.
- Finish and Serve: Return crispy bacon to the pan and stir through along with most of the lemon zest. Scatter remaining lemon zest and extra za'atar on top. Divide between plates and serve hot, ideally alongside garlic flatbreads, no-knead focaccia, rosemary parmesan bread, or 2-ingredient dough naan.
Notes
- This protein-packed dish is filling, flavorful, and can be ready in less than 30 minutes using just one pot.
- If fish sauce is undesirable, it can be omitted without compromising flavor too much.
- Use fresh za'atar for the best aroma and garnish extra on top just before serving.
- Serve with crusty breads or flatbreads for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 300 g
- Calories: 321 kcal
- Sugar: 2 g
- Sodium: 1225 mg
- Fat: 16.4 g
- Saturated Fat: 5.6 g
- Unsaturated Fat: 10.8 g
- Trans Fat: 0 g
- Carbohydrates: 30.3 g
- Fiber: 7.3 g
- Protein: 14.7 g
- Cholesterol: 22.5 mg
