Tom Kerridge's Green Beans with Lemons, Almonds, and Olives
Don't be put off by the idea of eating lemons. Trust Tom, when cooked and caramelised they lose their bitterness and take on a whole new flavour which is delicious with green beans, almonds, and olives.
Featured In:
Winter Lemon Recipes
Ingredients
Method
- Fill a medium saucepan with water and bring up to the boil. Add a large pinch of salt and then the green beans. Cook the beans for 2 minutes to soften, and then drain. Place in a bowl of iced water to cool quickly and retain their vibrant colour.
- Cut each of the lemons into quarters and remove any seeds. Slice each quarter into thick slices. Heat a large sauté pan over a medium to high heat, and when hot, add the olive oil and then the lemon pieces. Cook for 4-5 minutes, turning often to caramelise on both sides.
- Add the almonds and olives to the pan and cook for 2-3 minutes. Drain the beans again and add these to the pan.
- Cook for a few more minutes to heat the beans through and then season with salt and pepper and transfer to a serving plate.
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