• Christine Tizzard

Green beans are never boring!

Updated: Oct 11, 2019




5 Minute Green Beans

Cook time:  5 mins

Total time:  5 mins

Serves: 4 servings

Green beans in 5-minutes


Ingredients

1 pound green beans, trimmed

2 Tbsp butter

Salt and pepper to taste


Method

Blanch (or boil) green beans in a large pot of boiling salted water for 3 minutes or until tender-crisp. Drain well, place back into the hot pot and stir in butter until melted. Season with salt and pepper and serve.


Sautéed Green Beans with Garlic, Ginger, and Sesame


Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins


Ingredients 1 pound green beans, trimmed

1 Tbsp neutral flavoured oil, such as grapeseed

1-2 cloves garlic, minced

1-inch knob ginger, minced

Pinch salt Pepper, to taste

1-2 tbsp raw sesame seeds


Method Blanch (or boil) beans in a large pot of boiling salted water for 1 minute. Drain well and place beans on dry clean kitchen towel to absorb excess moisture. Preheat large sauté pan over medium-high heat. Add in oil, then garlic and ginger. Soften slightly, for a few seconds, being careful not to burn. Add in dry beans, heat through and toss to coat in garlic ginger flavoured oil. Plate and sprinkle with sesame seeds.


My French Green Bean Salad

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 4 servings

A cold green bean salad with a simple french vinaigrette, perfect for summer.

Ingredients

1 pound green beans, trimmed

2 Tbsp extra virgin olive oil

2 Tbsp white wine vinegar

½ clove garlic, puréed

1 tsp maple syrup

½ shallot, thinly sliced

Pinch of salt

Freshly ground pepper, to taste

2 Tbsp slivered almonds


Method

Blanch green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain and run under very water until cool to the touch. Place on a dry clean tea towel to absorb excess moisture. Make the vinaigrette by combining oil, vinegar, maple syrup, shallot, salt, and pepper. Mix in a bowl or shake in a small jar. Plate green beans, pout over the vinaigrette and sprinkle with slivered almonds.

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