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Green beans with garlic and lemon
- For
four to six
- Difficulty
Easy
By Denis Cotter
Published 1999
I first did these as a side dish to add a fresh and sharp element to a rich, spicy Moroccan-style meal. It’s a lovely way to present very fresh beans at their best and a bowlful on the table will happily go with almost any meal. They are served at room temperature, by the way, which makes them equally good as part of a salad or antipasti starter.
Ingredients
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