1 / 2
Be the first to make this!
About this recipe:
Delightfully crisp, fresh green beans and butter beans are steamed and then tossed with a garlicky sauce of chicken stock, lemon and dill.
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
1 tablespoon chopped fresh dill
2 teaspoons unsalted butter
- Steam the beans in a steamer or colander set over a saucepan of boiling water for 6 minutes or until crisp-tender.
- Meanwhile, heat the oil in a large nonstick frying pan over moderately low heat.
- 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.
- 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.
Write a review
Click on stars to rate