This really is one of my favourite vegan green beans dish which could be labelled as a summer dish but beans are still in season now and to be honest, you can find beans all throughout the year nowadays so any time you fancy a nice vegan side or main dish/meal try this. It is absolutely beautiful. Of course, you can put this as a side to any meat but for me, it does it on its own. Simple and gorgeous!
What are the origins of this green beans recipe?
My mum used to make it so for me it's yet another childhood reminder that tastes divine. The only difference is that she used and still uses different long beans. I remember yellow in colour which is a lot sweeter than those green beans over here. I normally use the Helda stringless bean variety, or the flat beans because this is what I find in the supermarket and that's what's available here. You can try the French beans too, they are qually delicious. In reality, any green stringless green beans will do.
Of course, the organic and in-season beans will taste much better but use whatever you can find. I'm sure it will be one of those dishes that you will wish to make over and over again and get hooked to. Can be made any time in the year and frozen beans can also be used.
There isn't a lot to say about this recipe, just try it once and it is a guaranteed come back on your lunch or dinner table.
This beans recipe makes a really nice side to your BBQ along with this courgette/ zucchini salad recipe that I absolutely adore too. This is what summer is all about, isn't it? Eating loads and loads of greens so we load ourselves with goodness.
Other recipes you may like :
- Haricot beans salad with yacon and sweet Marmande tomatoes
- Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette
- Shredded roast chicken with pesto, crudités bits and orzo summer salad
- Swiss chard, salmon, turmeric and fresh lovage warm salad with acini de Pepe pasta
Back home I used to make this beans dish with no other vegetables but just the onion, carrot and the beans. But because these green beans are not the same and not as sweet as the ones used over there, I have decided to add some parsnip and leaks which will help to bring more sweetness into this dish. You may, however, keep it simple and add an extra onion if you do not have or like parsnip or leeks.
Presentation-wise sadly, there isn't a lot it can be done about, or maybe I will need to try and take some more pictures. But ultimately, it is what it is, a pile of heavenly delicious green beans.
I do promise you will fall in love with this absolutely delicious flat beans dish. Too good not to try.
If I am to bring meat next to this it will definitely be a barbecued or nicely soft, baked meat. Delish! Let's get this delish dish going.
Best and simplest ever green beans
- 800 g green beans (Helda stringless)
- 1/2 l water or vegetable stock
- 2 medium onions
- 2 medium carrots
- 1/2 leek
- 1 small parsnip
- 1 small courgette (optional)
- 3 cloves garlic (finely chopped or grated)
- flat parsley (or dill) to garnish
- 1/2 tsp salt
- 1 tbsp olive oil (or coconut oil ghee, or butter)
- 1 pinch pepper (freshly ground) (a generous pinch)
- Wash thoroughly and clean the beans by taking the ends off. Remove any strings if any and snap in chunks of approximately 1 inch/2.5 cm long.
- Prepare all the other vegetables by washing, peeling, cutting or chopping them as you wish. No specific rules here!
- Place the cooking pan over medium heat, add the oil/butter/ghee (depending what you like or use most) and the chopped onion, the leek, salt and a small pinch of pepper. Cook covered for a couple of minutes. Do not allow it to start frying. If it begins to sizzle just drizzle some water.
- After the 2 minutes, add 1/2 l of water or vegetable stock and cover again. When the water starts boiling take the lid off and add the carrots, the parsnip and the courgette along with the prepared beans. Cook covered for 10 minutes or uncovered for 15'.
- Taste and see if you would like more salt at this point and add a pinch more if you wish, then add the crushed or grated garlic and cook for a further 2 minutes uncovered.
- Take the pan off the heat, grind a little bit more pepper on top and sprinkle the roughly or finely chopped herbs.
- Serve hot or cold as a main or a side dish and really do enjoy it!