Lemony beans

    Delightfully crisp, fresh green beans and butter beans are steamed and then tossed with a garlicky sauce of chicken stock, lemon and dill.

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    Serves: 4 

    • 375g green beans, halved crossways
    • 375g butter beans, halved crossways
    • 2 teaspoons olive oil
    • 3 cloves garlic, crushed
    • 1/4 cup chicken stock
    • 1 teaspoon julienned lemon zest
    • 1/4 cup lemon juice
    • Salt
    • 1 tablespoon chopped fresh dill
    • 2 teaspoons unsalted butter

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Steam the beans in a steamer or colander set over a saucepan of boiling water for 6 minutes or until crisp-tender.
    2. Meanwhile, heat the oil in a large nonstick frying pan over moderately low heat.
    3. Add the garlic and cook for 2 minutes or until soft. Add the stock, lemon zest, lemon juice and a pinch of salt, and bring to the boil.
    4. Add the beans and cook for 2 minutes or until heated through and well coated. Add the dill, remove from the heat, and stir in the butter until melted.
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