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Green beans with capers & crispy parsley
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500g green beans
50ml rapeseed oil
3 tbsp capers
25g pack flat leaf parsley, picked
3 cloves garlic, peeled and finely sliced
1. Bring a large pan of salted water to a rolling boil. Trim the stalk end of the beans but leave the tails, then add to the pan of boiling water and cook for 8 minutes or until tender, drain.
2. Meanwhile, heat the oil in a small frying pan and fry the capers, parsley and garlic until crisp. Drain on kitchen paper and scatter
over the beans with a generous seasoning of black pepper. Serve with the lamb stifado.
Serve this alongside Lamb stifado for a wonderful Sunday lunch.
Typical values per serving:
This recipe was first published in March 2016.