Hill of beans

Hill of beans

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

When green beans are good, serve plenty of them. A lovely platter of piled green beans makes a good vegetable dish for the table. Serve hot with butter, or cold, drizzled with vinaigrette at the very last moment (or they will turn grey).

Ingredients

Quantity Ingredient
1kg green beans
salt
45g butter
freshly ground pepper
2 tablespoons chopped parsley

Method

  1. String the beans, if they are the stringed variety, wash and remove their tails. Bring a large pan of boiling, salted water to the boil and cook the beans for 6–8 minutes, or until done to your taste. Drain and refresh immediately under cold water.
  2. Return to the pan with the butter and shake the beans over a low heat, until the butter is melted and the beans have warmed through. Season with pepper, scatter with parsley and serve hot.
  3. If you wish to serve the beans cold, cook as above, refresh them and then toss in vinaigrette.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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