Grilled beans with pumpkin seed salsa
Photo by Annabel Langbein media
These beans make a tasty side dish, and are particularly good with Mexican meals. They are good warm or at room temperature and will keep for several hours so can be prepared in advance.
- Drop beans into a pot of well-salted boiling water and boil for 3 minutes. Cool under cold water and drain well.
- To make the salsa, puree pumpkin seeds with spring onions, garlic, oil and lime zest. Season with salt and pepper to taste.
- Preheat a ridged grill pan or barbecue hotplate with a little oil and grill beans and chillies until lightly browned (about 3 minutes). Transfer beans to a platter.
- De-seed and finely chop chillies and add to salsa. When ready to serve, spoon salsa over beans and serve warm or at room temperature.
More of Annabel's bean recipes