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Orange and Pine Nut Buttery Green Beans

Orange and Pine Nut Buttery Green Beans

Orange and Pine Nut Buttery Green Beans

with Garlic and Shallot | Perfect for sharing

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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.

Allergens:

Milk

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)668 kJ

Energy (kcal)160 kcal

Fat9.7 g

of which saturates3.4 g

Carbohydrate14.1 g

of which sugars11.6 g

Dietary Fibre6.2 g

Protein4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Pan

•Garlic Press

•Lid

Instructions

Get Prepped

1

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.

Bring on the Beans

2

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.

Finish and Serve

3

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!

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