This Yellow and Green Beans with Chilli, Lemon and Almonds is tasty – and spicy! You can totally tone down the spice a bit by reducing or omitting the chilli flakes!
Mum’s growing green and yellow beans in her garden at the moment and they’re so fresh and tasty I just had to make a recipe with them! First I blanched the beans to make them a little softer. I boiled them for 2 minutes and then let them sit in cold water. If you use the young, smaller beans they will taste better. Sometimes if they go too far, or grow too big they can taste a bit stringy and tough.
This recipe is so easy to throw together. After the beans are blanched just throw it all in a pan and fry for a few minutes. I used a plant based butter to fry these in but you could use olive oil or coconut oil would be good too.
These Yellow and Green Beans with Chilli, Lemon and Almonds are a fantastic and colourful side dish with spicy and flavourful tones!
- 300g fresh beans (I used half yellow, half green) blanched
- 1 Tbsp plant based butter
- 1 large clove of garlic
- generous pinch of chilli flakes
- 1 tsp lemon rind
- 1 Tbsp slivered or flaked almonds
- sprinkle of white pepper
Blanch the beans first by placing in boiling water for 2 minutes and then cooling down in ice cold water. Pat dry.
Heat the plant based butter in a saucepan or wok. Add the remaining ingredients and toss through till the almonds start to brown. Serve immediately.