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Green beans & spring onions with tarragon

A simple green side of trimmed beans, black olives and herbs to go with meat, fish and vegetarian mains alike

  • Prep: 5 mins
    Cook: 8 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 51
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 2
  • Fat 4
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 51
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 2
  • Fat 4
  • Fibre 3
  • Salt 0.2

Ingredients

  • 400g fine green beans, trimmed
  • 12 spring onions, trimmed
  • 1 tbsp olive oil
  • handful small black olive
  • squeeze of lemon juice
  • handful tarragon, roughly chopped

Method

  1. Blanch the beans in boiling water for 3-4 mins until al dente, adding the spring onions for the final 2 mins. Plunge the vegetables into ice-cold water, then drain and set aside.

  2. When ready to serve, heat the oil in a frying pan, tip in the veg and warm through. Add the olives, heat a little longer, then remove from the heat and stir through the lemon juice, tarragon and some seasoning.

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