Lemony beans

Lemony beans


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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.

Janet Mitchell

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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