Sauteed runner beans with lemon and garlic
These sauteed runner beans with lemon and garlic go really well with roast lamb or chicken. It takes only a few minutes to make it so it’s an ideal side dish for a traditional Sunday lunch or midweek roast dinner.
Ingredients
Method
- Thinly slice the garlic cloves.
- Shred the runner beans into long strings, using a bean slicer, then cut them into approx. 2 inch pieces.
- Heat the oil in a frying pan and soften the garlic for a minute.
- Add the beans and lemon juice. Let it sizzle for a few seconds, then add the stock.
- Bring to a boil, cover and sauté for about 5 minutes, until the beans are tender.
- Season to taste with salt and pepper, and sprinkle with lemon zest and a few fresh mint or parsley leaves.