*VEGAN RECIPE* Brothy beans with marinated zucchini

Nothing better than a big pot of fragrant beans. They cook up by themselves after getting a good soak and being mixed with lots of onion, garlic, lemon peel, thyme and salt. We serve them with absolutely scrumptious zucchini that has been marinated in herbs, vinegar, garlic and oil for a minimum of two hours. Some fresh spinach and sourdough bread complements the beans and zucchini. Enjoy!
Instructions:
Soak borlotti beans overnight
Marinate zucchini beforehand, minimum of 2 hours
In a bowl, mix marinade with 0,5 cup of olive oil, 3 tbsp of vinegar, 1 tbsp of agave syrup, 1 tbsp of italian seasoning, 3 minced garlic cloves, salt and pepper
Mandoline zucchini rounds on top, mix and refrigerate
Drain and wash beans
Slice onions, peel garlic, wash and peel lemon
In a big pot, combine onions, garlic, lemon peel, thyme, bit of olive oil, salt and 3 bay leaves
Top with water until covered, bring to the boil and simmer until beans are done
Serve over baby spinach with zucchini and fresh bread
Ingredients:
500 gr Zucchini
Onion
6 garlic
Lemon
Babyspinach
300gr Borlotti beans, soaked overnight
Salt
Thyme
Italian seasoning
Bay leaves
Brown rice
White wine vinegar
Agave syrup