Green beans with olives and garlic
Photo by Annabel Langbein media
To test if beans are going to be tender and juicy, bend them — they should snap crisply. If they are too mature you will need to de-string and cook them long and slow.
- Drop beans into boiling water and cook for 3 minutes. Refresh under cold water and drain without shaking off all the water (you want them wet so they cook evenly later).
- Heat olive oil in a frying pan and gently fry garlic, lemon zest and salt for one minute without browning. Add olives and beans and cook over a medium-low heat until warmed through (1-2 minutes). If they dry out and start to brown, add a little water.
- Transfer to a serving plate, season to taste with salt and pepper and drizzle with lemon juice to serve.
More of Annabel's bean recipes