Advertisement
French Beans with Hazelnuts and Garlic
Preparation info
- Serves
4–6
- Difficulty
Easy
Appears in
Published 2013
These would also be delicious with two diced vine tomatoes that have been seeded. Simply add to the pan with the beans, but only in the summer, when tomatoes are at their best.
Ingredients
350 g 12 oz 1 tbsp
Method
Plunge the French beans into a large pan of boiling salted water and return to the boil, then boil for a further 2 minutes, until just tender. Drain and refresh under cold running water.
Return the pan to the heat with the hazelnut or garlic rapeseed oil. Tip in the shallot and garlic and sauté for 2–3 minutes, until softened. Add the blanched beans and continue to sauté for 1–2 minutes