Recipe

Homegrown beans with brown butter & almonds

These gently cooked beans are one of Fiona Hugue's old recipe favourites, with a little vinaigrette of slightly lemony, nut-brown butter and a sprinkle of crunchy nuts. Photography by Jani Shepherd/Gatherum Collectif.

  • 25 mins cooking
  • Serves 5
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Ingredients

Homegrown beans with brown butter & almonds
  • 1/2 kilogram butter beans or green beans
  • 60 gram butter
  • 1/4 cup sliced almonds or peeled crushed hazelnuts
  • good squeeze of lemon juice

Method

Homegrown beans with brown butter & almonds
  • 1
    Bring a large pot of salted water to the boil and add the beans. Boil for approximately 5 mins or until just tender. Drain and cover to keep warm.
  • 2
    Put butter in a Tefal Reserve Collection Saute Pan 24cm and heat on medium-high heat until it foams, begins to brown and smell nutty. Don’t let it burn or it will taste bitter and you’re better to start again.
  • 3
    Quickly add the almonds followed by a good squeeze of lemon juice. Be careful, it will sizzle a bit. Swirl your Tefal Reserve Collection Saute Pan 24cm to combine the flavours for around 30 seconds and then pour over beans.
  • 4
    Serve immediately.

Notes

  • The high walls around the Tefal Reserve Collection sauté pan make tossing and sautéing beans and vegetables a breeze. -Try the buttery vinaigrette on steamed greens.