This simple recipe for summer (green, wax, or flat) beans with carrots, shallots and mint is a perfect side dish for lunch or dinner, and can be incorporated into a salad platter with ease. If you are not a fan of mint, try dill or thyme instead.
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 shallot, sliced thin
- 1 large carrot, sliced very thin
- 1 pound flat, green, or wax beans, stems removed
- ¼ cup vegetable stock or water
- 1 tablespoon finely chopped mint
- Sea salt and freshly ground black pepper
Preparation:
Heat olive oil in a skillet over medium heat. Add shallot, and sauté 2 minutes.
Add beans, carrots and stock. Cover and cook 3-4 minutes, until beans are crisp tender. Uncover and increase heat, so any remaining liquid will evaporate.
Add mint and seasoning. Toss quickly and serve either warm or room temperature.
Serves 4
Copyright 2009 by Jen Hoy
