Instructions
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1
Trim the stringy ends from the beans, rinse the beans and set aside.
2
Bring a large pot of lightly salted water to a boil, add the beans and cook for , or until they are crisp tender.
3
Rinse under cold water and set the beans aside.* (*May be cooked ahead to this point.) Heat the olive oil and butter in a sauté pan over medium heat.
4
When the butter has melted and looks foamy, add the shallot and cook for about one minute.
5
Add the beans and lemon rind, tossing ingredients to distribute them evenly.
6
Cook until the beans are hot.
7
Transfer to a serving platter and sprinkle with some lemon juice.
8
Makes 4-6 servings
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