French Beans with Garlic

Haricots verts à l’ail

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By Caroline Conran

Published 2012

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I first had this sitting in my friend Suzanne’s garden beneath an olive tree in La Livinière, an excellent wine-village in the Hérault. Cooked by Suzanne’s god-daughter Anne-Liese, a stunning cook, the simple green beans, tasting of summer and of the delicate rose-coloured garlic of Lautrec, added freshness to the grilled duck breasts which accompanied them.