Caponata Bean Bowl — a plant-based Italian recipe by BOSH!
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Caponata Bean Bowl

We keep coming back to this one because it just hits every note. Caponata is one of those classic Italian agrodolce things, sweet and tangy and deeply savoury all at once, and when you pile it over a bowl of hearty beans it becomes something really special. The roasted courgette goes lovely and golden at the edges, the capers and celery bring this brilliant briny punch, and everything just works together in a way that feels way more impressive than 30 minutes of cooking has any right to be. Honestly, this is the kind of bowl you make once and then find yourself craving on a Tuesday. Make it tonight, you won't regret it.

Cook: 30 min
Serves 4

Before You Start

  • Large baking tray
  • Small baking tray
  • Large frying pan

Ingredients

  • 2 tbsp olive oil
  • 2 courgettes
  • salt and pepper to taste
  • 3 tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 1 leek
  • 3 cloves of garlic
  • 2 tbsp capers
  • ½ tsp dried oregano
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 100g pitted green olives
  • 40g sultanas
  • 2 x 400g cans of butter beans
  • 50ml water
  • 1 lemon
  • 20g fresh parsley
  • 20g pine nuts
  • ¼ tsp chilli flakes
  • 1 tbsp extra virgin olive oil

Method

1

Prep the veg

  • Cut the courgette into 1cm rounds
  • Peel and dice the onion
  • Slice the celery
  • Slice the leek into half moons
  • Peel and mince the garlic
  • Roughly chop the capers
  • Pick the parsley leaves and roughly chop
2

Roast the courgette

  • Spread the courgette on the baking tray, drizzle with the olive oil, salt and pepper
  • Roast for 25 minutes or air fry for 15 minutes until cooked and lightly caramelised
  • Spread the pine nuts on the small baking tray and bake for 5 minutes to toast
3

Cook the base

  • Heat a large frying pan over a medium heat with the olive oil
  • Add the onion, leek and celery with a pinch of salt and cook until softened
  • Add the garlic, capers, dried oregano, thyme and rosemary cooking for 2 minutes
  • Pour in the butterbeans with their juices, the olives and sultanas
  • Add the water, lemon zest and juice and bring to a simmer for 5 minutes, mixing everything together, then taste and season with salt and pepper
  • Stir through the roasted courgette and top with the pine nuts, chilli flakes, parsley and drizzle of extra virgin olive oil

Tips & Variations

  • Use the air fryer if you can: We find the courgette comes out even better in the air fryer, crispier edges in less time. 15 minutes and you're sorted.
  • Don't skimp on the capers: They're what makes this taste properly Italian. If you love that briny, punchy flavour as much as we do, add a few extra. Trust us on this one.
  • Make it your own: This works brilliantly with whatever white beans you've got in the cupboard, cannellini, butter beans, haricot, all great. Henry always reaches for butter beans when he wants something a bit more creamy and filling.

Why This Works

The trick here is taking the time to properly roast the courgette before it all comes together. Whether you use the oven or the air fryer, getting those caramelised edges is what gives the whole dish that depth. The capers are doing a lot of heavy lifting too, so don't skip them and don't chop them too fine, you want little bursts of that sharp salty flavour through every bite.