200ggreen beanstopped and sliced into bite sized pieces
20gflaked almonds
2tbspcrème fraïche
½tspnori flakesoptional
4grindsblack pepper
Instructions
Place the beans in a lidded pan with the salt. Pour in enough boiling water to just about cover the beans. Place a lid on the pan and simmer until just tender. Length will vary according to the type of bean and the size of slices, but it will be around ten minutes.
200 g green beans, ¼ tsp sea salt
Drain and place on a warmed serving dish.
Add a large dollop or two of crème fraïche immediately, so it melts over the beans to produce a tangy silky sauce.
2 tbsp crème fraïche
Meanwhile, toast a handful or two of flaked almonds in a frying pan until golden. Keep a close eye on them as they can burn very easily.
20 g flaked almonds
Scatter the almonds over the beans followed by a few nori seaweed flakes. Finish with a good grinding of black pepper.
½ tsp nori flakes, 4 grinds black pepper
Notes
Keep any water left over from the beans to add to soups, stews or sauces.French beans and runner beans are the most common, but if you grown your own there are all sorts of interesting beans you can use.It's very easy to make your own crème fraîche. I have a whole post on how to do it.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.