Hello hungry peoples,
This is the next in my slow cooked Greek Roast series so today I make a delicious side to go with the big hunk of meat you have made. This dish is pretty simple but has great flavours, combining butter, garlic, pistachios and beans. It also looks gorgeous with its bright green colours. My basic philosophy is that if you want to make vegetables, butter is your friend. Butter is ALWAYS your friend. Period. This recipe is based on this one at Taste but I have tweaked it a bit. The original is also good but I have made it a bit easier, removing half the cooking steps.
Hmmmm…..well…..this seems like it is going to be a short introduction. I couldn’t wax lyrical about green beans as much as I thought. Oh well, I am sure there will be more rambling next week when I rabbit on about potatoes. That could go on for a bit so enjoy the break.
- 200g Green Beans
- 2 tbsp Butter
- 1/4 cup Pistachios
- 1 clove Garlic
- 2 tbsp Parsley
- Wash and trim the ends of your green beans. These are always a bit mucky.
- Shell your pistachios and lightly toast them in a fry pan on medium heat. This makes them taste nuttier and worth the effort. I like to use salted pistachios as it adds a bit of seasoning to the dish.
- Remove your nuts and add your 2 tbsp butter. Once it is melted and bubbling, add the 1 clove of crushed garlic and your green beans.
- Toss the beans as your cook them. Once they have caramelised a bit take it off the heat and sprinkle the fresh parsley and pistachios. You don’t want to overcook the beans and make them soggy and gross. You just want to warm them up a bit and add some flavour. Overcooking vegetables is a sin!
- Lastly you can finish it off with a squeeze of lemon. That’s it, you’re done!
Difficulty: Easy peasy