This really is one of my favorite 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!
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 are a lot sweeter than those green beans but I normally use the Helda stringless bean variety, because this is what I find in the supermarket and that’s what it is available here. You can try the French beans too. Equally delicious. Any green stringless beans will do truthfully.
Of course the organic and in season beans will taste 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.
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.
If I am to bring meat next to this it will definitely be a barbecued or nicely soft baked meat. Delish! ? ?
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!