Beans, fresh from the garden, are one of my favourite foods; I could quite happily survive for several days on a plates of garlic beans, heaped high and squeaky on the teeth.
I am aware that gardens in UK right now do not have rows of beautiful runner beans, but like I pointed out in the last Blog in this country we are able to eat out of season, and sometimes we need the reminder of sunnier days to keep us going through the cold of winter. If beans are only available for you in the summer keep this recipe for future, it really is worth doing, and so simple:
- String and slice your beans.
- Melt a knob of butter in a nonstick saucepan.
- With the heat on a medium setting add freshly pressed or chopped garlic. Be as generous as you like with this. I will often use six or eight cloves, depending on their size.
- Cook the garlic gently, you don’t want it to brown.
- Tip in the prepared beans, about a tablespoon of water and a teaspoon of Marigold Bouillon Powder, stir and put on the lid.
- Turn the heat down so that the beans don’t catch but steam gently. They will also produce their own juice as they cook.
- Cook for just a few minutes, don’t overdo the beans as they are lovely with a slight bite to them.
Frozen beans really do not give the same result as fresh and are inclined to be soft and soggy rather than have a ‘bite’ to them.
The above idea also works really well with broad beans, both young and the older mealier ones.
Next up – Baked Salmon with Roasted Vegetables.
See you soon xx