Green beans are one of the most-loved veggies – I love showcasing them in a simple dish like this that goes perfectly with a wide range of meals.
I served this green beans side dish as part of our NADIA magazine first birthday spread in the October/November issue. We had an epic feast with the beans alongside wine-braised chicken with grapes, capers, lemon and parsley, creamy garlic and rosemary mash, broad bean and ricotta bruschetta and chocolate and orange mousse with drunken prunes! And because every birthday needs a cake, we finished with this incredibly epic banoffee birthday party cake.
If it’s in season, this recipe would be delicious with asparagus.
- green beans 500 grams, trimmed
- butter 25 grams
- lemon ½, zest and juice
- Lightly boil beans in salted water for 1-2 minutes until bright green and just tender but still firm to the bite. Drain well.
- Meanwhile, heat butter in a small frying pan and sizzle lemon zest for about 30 seconds. Just as butter is starting to turn nut brown, squeeze in lemon juice and let it bubble for 15-30 seconds, then turn off heat.
- Place beans in a serving dish and spoon lemon brown butter all over.