Green beans with soured cream dressing
British beans are ready for harvest from June, and make a great, easy, salad with a few extras
Difficulty and servings
Serves 4 as a side dish
Preparation and cooking times
Ready in 15 minutes
- Cook the green beans in lightly salted boiling water for 4-5 minutes, or until cooked but still al dente. Meanwhile heat a little oil in a frying pan and cook the bacon until crisp, add the hazelnuts and cook until browned.
- Drain the beans and toss them in the soured cream with plenty of seasoning. Scatter with bacon and hazelnuts.
Per serving
154 kcalories, protein 6g, carbohydrate 4.6g, fat 12.5 g, saturated fat 3.4g, fibre 2.9g, salt 0.6 g
Recipe from olive magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10935/
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Ingredients
- 450g green beans , tails cut off
- oil
- 2 rashers bacon , finely sliced
- a handful hazelnuts , roughly chopped
- 4 tbsp soured cream
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Difficulty and servings
Serves 4 as a side dish
Preparation and cooking times
Ready in 15 minutes
Ingredients
- 450g green beans , tails cut off
- oil
- 2 rashers bacon , finely sliced
- a handful hazelnuts , roughly chopped
- 4 tbsp soured cream
Per serving
154 kcalories, protein 6g, carbohydrate 4.6g, fat 12.5 g, saturated fat 3.4g, fibre 2.9g, salt 0.6 g
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