Green Beans with Mint
Yum
Yield
1 servingsPrep
2 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
green beans
|
*
|
| 1 | x |
onions
sliced |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
parsley leaves
freshly chopped, a handful |
*
|
| 1 | x |
mint leaves
freshly chopped |
*
|
| 1 | x |
bread crumbs
optional |
*
|
| 1 | x |
lemon juice
fresh to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
green beans
|
*
|
| 1 | x |
onions
sliced |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
parsley leaves
freshly chopped, a handful |
*
|
| 1 | x |
mint leaves
freshly chopped |
*
|
| 1 | x |
bread crumbs
optional |
*
|
| 1 | x |
lemon juice
fresh to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Boil green beans in well salted water until tender.
While the green beans are cooking, sauté sliced onions (perhaps half as much by weight as the green beans) in a generous amount of olive oil over moderate heat until they are nicely softened. (Adding a sprinkling of salt and a spoonful of water helps them to cook more quickly.)
Mix a handful of chopped parsley and mint into the onions.
Then, if you like, add some bread crumbs, turn up the heat a bit and let them sauté until they turn golden. Otherwise, turn off the heat.
When the green beans are tender, drain them and add them to the skillet with the onions and herbs.
Turn them to coat well and let them stew for just a few minutes to insaporire.
Before serving, sprinkle the beans with a bit of freshly squeezed lemon juice, just enough to brighten the flavours, season with salt and pepper, and serve hot.
