These beans alla Nerano are inspired by the famous Southern Italian pasta dish spaghetti alla Nerano. The original is a creamy dish made with olive oil, caramelised courgettes and Provolone del Monaco. I’ve somewhat simplified the recipe and turned it into a hearty, high-fibre vegetarian bean recipe using creamy white beans. To make things easier, I use Parmesan-style cheese instead.
The result is a really simple but delicious creamy bean recipe with sweet, golden courgettes, garlic, basil and plenty of Parmesan. It’s one of those easy vegetarian meals that’s filling enough for lunch or dinner but doesn’t require loads of ingredients.
Why you’ll love these beans alla Nerano
These beans have all the delicious Italian flavours of the original dish but are much higher in fibre and protein, coming in at around 20g of fibre and 25g of protein per serving.
The beans make this a really filling vegetarian meal, while the courgettes become golden and caramelised in olive oil and add loads of flavour. The Parmesan melts into the bean stock to make the beans creamy without needing any cream.
They’re also great for meal prep. The beans will last for around 2-3 days in the fridge and taste great reheated, making them a really easy vegetarian lunch.
Beans alla Nerano ingredients
- Extra virgin olive oil, about 4 tbsp
- About 350g courgettes, thinly sliced (use small ones if you can, they’re sweeter!)
- 1 garlic clove, thinly sliced
- Small bunch of basil leaves, torn
- 570g jarred white beans and their bean stock, I used Bold Bean
- 1/2 cup grated Parmesan or vegetarian alternative
- Salt and pepper, to taste
How to make beans alla Nerano
1. Fry the courgettes
Start by preparing your courgettes. Heat a good amount of olive oil in a large frying pan over a medium-high heat. Fry the courgettes in batches so that they can fit in the pan in a single layer.
Fry for 3-5 minutes on each side until golden and caramelised, being careful not to let them burn. Remove with a slotted spoon and place onto a plate lined with kitchen paper. Sprinkle with a little salt.
Don’t skip this step! Getting the courgettes properly golden is what gives these beans alla Nerano so much flavour.
2. Make the creamy beans
Once the courgettes are cooked, add a little more oil to the pan and add your sliced garlic. Fry for 30 seconds before adding most of the torn basil leaves and frying for a further 30 seconds.
Tip in the beans with their bean stock along with the courgettes. Mix well before stirring through the Parmesan.
The bean stock and Parmesan will create a lovely creamy sauce around the beans. If the beans are looking a little thick, just add an extra splash of water.
3. Serve
Season to taste with salt and pepper and spoon the creamy beans alla Nerano into bowls. Finish with an extra grating of Parmesan and a few extra basil leaves.
What are beans alla Nerano?
Beans alla Nerano are my vegetarian twist on spaghetti alla Nerano, a famous Italian pasta dish from Nerano on the Amalfi Coast.
Traditional spaghetti alla Nerano is made with fried courgettes, cheese, olive oil and basil. I’ve taken those same flavours and used white beans instead of pasta to make a filling, high-fibre and high-protein vegetarian meal.
Can I use different beans?
Yes! I use jarred white beans for this recipe, but you could use other creamy white beans such as cannellini beans, butter beans or haricot beans.
I particularly like white beans because they become really creamy when mixed with the Parmesan and bean stock.
Can I make these beans vegan?
Yes, although the Parmesan is an important part of the flavour of this recipe. To make vegan beans alla Nerano, simply swap the Parmesan for your favourite vegan Parmesan-style cheese or nutritional yeast.
Make sure to check that your alternative melts well if you want to keep the creamy texture.
Can I use dried beans?
You can, but I normally use jarred beans because they’re much quicker and easier. If you’re using dried beans, cook them first and reserve some of their cooking liquid to use in the recipe.
The starchy bean cooking liquid will help give you that lovely creamy texture.
How long do beans alla Nerano last?
These beans will keep in an airtight container in the fridge for around 2-3 days.
They’re a great meal prep recipe because they reheat really well. You may want to add a splash of water when reheating if the beans have thickened up in the fridge.
What to serve with beans alla Nerano
I ofteb serve these beans with some crusty bread, but they’re also delicious with:
- A simple green salad
- Roasted vegetables
- Sourdough
- Garlic bread
- Rice or another grain
They’re filling enough to eat on their own, so you don’t need to make loads of sides.
More vegetarian bean recipes
If you liked these beans alla Nerano, check out some more of my easy vegetarian bean recipes:
Beans alla Nerano
Ingredients
Method
- Fry the courgettes: Heat a good amount of the olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches so they fit in a single layer. Cook for 3-5 minutes on each side until golden and caramelised, being careful not to let them burn. Remove with a slotted spoon and place on a plate lined with kitchen paper. Sprinkle with a little salt.
- Cook the garlic and basil: Once all the courgettes are cooked, add a little more olive oil to the pan. Add the sliced garlic and fry for 30 seconds. Add most of the torn basil leaves and fry for another 30 seconds.
- Add the beans: Tip the white beans into the pan along with their bean stock and add the caramelised courgettes. Stir everything together and cook until hot.
- Make them creamy: Stir through the grated Parmesan. If the beans are looking too thick, add an extra splash of water or bean stock until you reach your desired consistency.
- Season and serve: Season to taste with salt and black pepper. Spoon into bowls and finish with an extra grating of Parmesan and a few fresh basil leaves.
