Zingy Crumbed Green Beans
These gorgeous crumbed green beans come straight from Limerick. This is how my friend’s dad always prepared them for her. I must say I’ve a good mind to drive all the way down just for a good feed.
I’m starting to harvest runner beans from my garden and when they start coming, they just keep on growing so I get a fair few weeks of beautiful snappy, crunchy, vibrant greens. This means I need to cook them in different ways to not get sick of them and these crumbed green beans do just the trick.
Just as an aside, when I was looking for recipe ideas for crumbed green beans, I came across this beauty. There are no crumbs to be seen there, but I found it very appetising and I will be trying this recipe out very soon.
It’s strange, growing up I used to hate all the green beans, but these days they’re one of my favourite vegetables. They’re so versatile and easy to prepare. And if you’re lucky enough to have a garden you really should try to grow them. They take no work at all. Plant them, feed them and water them and give them something to climb onto and they will reward you with many a tasty meal.
- One large handful of green beans (I’m using runner beans at the moment, but string beans and mange touts will work quite well)
- A large knob of garlic butter (20 grams). I had some wild garlic butter from my foraging time in the freezer but otherwise just grate a clove of garlic and mash it into your butter
- One shallot
- The juice of half a lemon
- breadcrumbs from two slices of bread
- salt and pepper.
Step by step guide to crumbed green beans:
- Shred the shallot finely and warm it gently in butter until it’s transluscent.
- Add the topped and tailed beans to the warm butter.
- Fry gently for 10 min while turning them around after 5 min.
- Add the lemon juice and bread crumbs and fry a further 5 min.
- Season to taste.