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For the beans, finely dice the shallots and mince the garlic/chilli. Warm 1 tbsp olive oil on medium high heat, then sauté shallots until softened. Add the garlic and chilli, then fry until fragrant. Add the beans to the pan with a splash of the liquor. Allow to simmer for 5-10 mins.
Meanwhile, peel as much of the courgettes as possible into ribbons. Save any leftover for another recipe.
Skewer the ribbons onto the sticks (with a tight fit).
For the courgette glaze, mix the minced ginger, garlic, 1 tsp miso, soy sauce, sesame oil, and lime juice in a bowl. Season to taste.
To finish the beans, dissolve 1 tsp miso paste in 2 tbsp boiling water, then add to the beans.
For the skewers, warm 1 tbsp olive oil in a frying pan on medium high. Carefully place into the oil, leaving to brown for 2-3 minutes on each side before turning. Pour the glaze over the skewers, allowing to caramelise.
To serve, warm the beans and spoon onto a plate. Place the courgette skewers on top, then garnish with fresh basil and red chilli. Serve with a refreshing green salad and some bread if you like.
To make the dressing for the salad, mince the garlic, then combine with finely diced chilli and shallot. Add chopped mint, the zest and juice of a lemon, salt, pepper, then slowly stream in olive oil by whisking until a creamy vinaigrette forms.