Orange and Pine Nut Buttery Green Beans
with Garlic and Shallot | Perfect for sharing
These are no ordinary green beans! With shallot, orange and pine nuts, this side dish is so simple to make but is sure to impress everyone at the dinner table.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Echalion Shallot
200 grams
Green Beans
1 unit(s)
Garlic Clove
1 unit(s)
Orange
15 grams
Pine Nuts
10 grams
Unsalted Butter
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Halve, peel and thinly slice the shallot. Trim the green beans.
b) Peel and grate the garlic (or use a garlic press). Zest the orange
c) Heat a medium frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
d) Once toasted, set aside the pine nuts in a small bowl and keep the pan for the next step.
a) Return the frying pan to medium-high heat and add a drizzle of oil. Once hot, add the shallot and cook until softened slightly, 1-2 mins.
b) Add the green beans to the pan and stir-fry until starting to char, 2-3 mins.
c) Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
d) Cook until the green beans are tender, 4-5 mins.
a) Once the veg has softened, stir in the orange zest and unsalted butter until the butter has melted and is slightly thickened, 1-2 mins. Season to taste with salt and pepper.
b) Transfer the green beans to a serving dish. Sprinkle over the toasted pine nuts to finish.
Enjoy!
