When you cook these beans, you need to hold back and allow them to cook longer than you normally would. The secret to these delicious beans is that they are tender and juicy.
Photo by Simon Lambert.
Green beans with stock
Serves 4
Ingredients
500g green beans, trimmed of ends
1 Tbsp butter
1 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, sliced thinly
1 cup chicken or vegetable stock
½ tsp salt (approx) freshly ground black pepper
Method
Add the butter and oil to a frying pan and warm through on a moderate heat.
Add the onions and garlic and cook for a couple of minutes.
Add the beans and cook for further 2 minutes.
Pour over the stock, season lightly.
Reduce the heat to a gentle simmer, cover slightly and cook for 20-30 minutes or until the beans are tender and soft and the liquid has evaporated.
Remove the lid and continue cooking for a few minutes to lightly caramelise the onions.
Finish with a sprinkle of sea salt and cracked pepper.
Enjoy straight from the pan or at room temperature.
