zoom Spiced courgette & bean bake with saffron aïoli

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    Spiced courgette & bean bake with saffron aïoli

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    Spiced courgette & bean bake with saffron aïoli

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    Large pinch Cooks’ Ingredients Saffron
    2 x 400g cans butter beans
    1½ tbsp olive oil
    2 onions, chopped
    500g courgettes, cut into small chunks
    2 large carrots, diced
    4 cloves garlic, crushed
    2 tsp cumin seeds
    75g Cooks’ Ingredients Sundried Tomato Paste
    75ml half fat mayonnaise
    4 tbsp Greek yogurt 


    1. Preheat the oven to 200ºC, gas mark 6. Crumble the saffron into a bowl and add 1 tbsp boiling water. Leave to stand. Reserve the butter bean liquid and tip the beans into a roasting tin.

    2. Heat 1 tbsp of the oil in a frying pan and fry the onions and courgettes for 5 minutes, stirring frequently. Add the carrots and cook for a further 5 minutes. Stir in the garlic, cumin, tomato paste and reserved bean liquid. Bring to a simmer, add to the roasting tin and drizzle with the remaining oil. Bake for 25 minutes.

    3. Beat the mayonnaise and yogurt into the saffron, then transfer to a small serving bowl. Spoon the beans into shallow bowls and serve with the saffron aïoli for stirring in.

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    Cook’s tip For a vegan version of the aïoli, use vegan mayonnaise and any dairy free yogurt alternative, such as natural soya or unsweetened coconut. 


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