Garlicky Green Beans
with Toasted Almonds
.
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
Wholegrain Mustard
1
Echalion Shallot
12
Red Wine Vinegar
(Contains Sulphites)
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Garlic Clove
200
Green Beans
Nutritional information
Utensils
Instructions
a) Halve, peel and thinly slice the shallot. b) Trim the green beans. c) Peel and grate the garlic (or use a garlic press).
a) Heat a dry medium frying pan on a medium-high heat (no oil). When hot, add the almonds and cook, stirring frequently until golden, 3-4 mins. Transfer to a plate and return the pan to the heat with a drizzle of oil. b) When hot, add the sliced shallot and cook until softened, 2-3 mins. Add the vinegar and a pinch of sugar. Cook until sticky and glazed, 2-3 mins. c) Remove the shallot to a bowl and wipe the pan clean. d) Add the green beans and a splash of water to the pan, season with salt and pepper and cover the pan with a lid. e) Cook the beans until tender, 4-6 mins.
a) Once the beans are tender, remove the lid and stir in the garlic. Cook for 1 minute. b) Pop the shallot back into the pan along with the mustard. Stir to combine and season to taste with salt and pepper. c) Pop the beans into a serving bowl and sprinkle over the almonds. d) Enjoy.
