Name: White beans and summer vegetables
Yield: 1
Ingredients: 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

White beans and summer vegetables

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Savor the flavors of summer with a delightful vegetable medley, the ideal pairing for succulent roast beef fillet.

Ingredients:

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

Instructions:

Place the beans in a pan and generously cover them with water. Bring to a vigorous boil. Drain the beans. Return them to the pan, cover with fresh water, and simmer over medium heat for about 1 hour or until they are tender. Drain the beans once more.
In a frying pan over medium heat, melt half of the butter. Cook half of the eschalots for 5 minutes until soft. Then, mix in the cooked beans and season generously.
Prepare zucchini flowers by removing them and tearing them into strips. Use a mandolin to thinly slice the zucchini and asparagus lengthwise, and halve the green beans lengthwise with a knife.
Melt the rest of the butter in a large frying pan over medium heat. Add the remaining shallot and sliced zucchini, asparagus, and green beans. Cook for 3-5 minutes until tender. Stir in torn zucchini flowers and serve with beef.

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