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Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 300 g of green beans.
  • 1 large banana shallot, finely diced.
  • 2 garlic cloves, finely sliced.
  • 2 sprigs of fresh rosemary, roughly chopped.
  • 1 lemon, juice only.
  • 1 knob of butter.
  • 1 small pinch of chilli flakes (optional).
Epic Green Beans Epic Green Beans

Epic Green Beans

The perfect side dish to go with steak, chicken, pork or fish. You could even turn it into a salad by adding a poached egg, new potatoes, olives. Or you could pimp it up by adding bacon and mushrooms.


Whatever you’re having it with, pile it high in a bowl and place in the middle of the table for everyone to tuck in.


  1. Pop the green beans into a large pot of salted boiling water and cook for 7 minutes or till just tender. Once done drain and pop to one side.
  2. In a pan fry the shallots, garlic and rosemary in a splash of olive oil, over a medium to low heat. Gently fry for 3-4 minutes or till nice and soft.
  3. Add the butter along with the beans and fry over a high heat for a couple of minutes. You want the butter to melt and make a little sauce and the beans to warm up.
  4. Take off the heat, add the lemon juice, chillies if using, mix and check for seasoning. Serve next to your favourite piece of meat or fish.

Epic Green Beans

The perfect side dish to go with steak, chicken, pork or fish. You could even turn it into a salad by adding a poached egg, new potatoes, olives. Or you could pimp it up by adding bacon and mushrooms.


Whatever you’re having it with, pile it high in a bowl and place in the middle of the table for everyone to tuck in.

favorite
print
rate
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 300 g of green beans.
  • 1 large banana shallot, finely diced.
  • 2 garlic cloves, finely sliced.
  • 2 sprigs of fresh rosemary, roughly chopped.
  • 1 lemon, juice only.
  • 1 knob of butter.
  • 1 small pinch of chilli flakes (optional).
  1. Pop the green beans into a large pot of salted boiling water and cook for 7 minutes or till just tender. Once done drain and pop to one side.
  2. In a pan fry the shallots, garlic and rosemary in a splash of olive oil, over a medium to low heat. Gently fry for 3-4 minutes or till nice and soft.
  3. Add the butter along with the beans and fry over a high heat for a couple of minutes. You want the butter to melt and make a little sauce and the beans to warm up.
  4. Take off the heat, add the lemon juice, chillies if using, mix and check for seasoning. Serve next to your favourite piece of meat or fish.