step by step guide to prepare quick White beans and summer vegetables

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, White beans and summer vegetables. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White beans and summer vegetables is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White beans and summer vegetables is something that I’ve loved my entire life.

Table of Contents


  • 400g (2 cups) dried great northern beans or cannellini beans
  • 100g butter, chopped
  • 2 eschalots, halved, thinly sliced
  • 16 zucchini flowers, with zucchini attached
  • 2 bunches asparagus, trimmed, halved widthwise
  • 300g green beans, trimmed


  • Step 1
    Cover beans with water in a pan and bring to the boil. Drain. Return to pan, cover with water again and cook over medium heat for 1 hour or until tender. Drain.
  • Step 2
    Melt half the butter in a frying pan over medium heat. Add half the eschalots and cook for 5 minutes until soft. Stir in cooked beans and season generously.
  • Step 3
    Remove zucchini flowers and tear into strips. Thinly slice zucchini and asparagus lengthwise on a mandolin and halve green beans lengthwise with a knife.
  • Step 4
    Melt remaining butter in a large frying pan over medium heat. Add remaining eschalot and sliced zucchini, asparagus and green beans, and cook, tossing, for 3–5 minutes or until tender. Stir in torn zucchini flowers. Serve with beef.

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