Garlicky Green Beans
with Toasted Almonds | Serves 2
Cook up green beans with a difference thanks to our Garlicky Green Beans with Toasted Almonds side. We’ve mixed tender beans with a wholegrain mustard, garlic and vinegar mix, to give it just the right amount of sticky goodness. With a toasted almond topping, it’s a perfect way to get even the fussiest of eaters to eat their greens.
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 conflict 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.
/ serving 2 people
/ serving 2 people
1 unit(s)
Shallot
1 pack(s)
Green Beans
1 clove
Garlic Clove
1 sachet
Almonds
(ContainsNuts)1 sachet
Red Wine Vinegar
(ContainsSulphites)1 pot(s)
Wholegrain Mustard
(ContainsMustard)
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 (no oil) medium frying pan on a medium high heat. When hot, add the almonds and cook stirring frequently until golden 3-4 mins. Transfer to a plate and return to 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 to 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. Enjoy.