Eat your vegetables. Call your mother. We've very busy, but never too busy to enjoy the beauty of fresh grean beans. John in Marblehead, MA, sautés French green beans in olive oil and our Bay Leaf Black Pepper preserved lemon paste. Deb, in Rosemount, MN, eats canned green beans with butter and the Cumin Garlic paste, thank you very much. Thank you very much, indeed.
French green beans, sliced on a mandolin
Extra virgin olive oil
Bay Leaf Black Pepper Preserved Meyer Lemon Paste
Butter you love
Freshly ground white pepper
Parboil beans in salted water 1-2 minutes; remove ends and slice. This captures the green.
Heat equal parts oil and butter over medium heat. Brown the almonds; reserve.
Add more oil/butter if needed. Sauté green beans 3-5 minutes (cooked, but crunchy). Return almonds to pan with beans + add 1 TBS If & When. Combine all ingredients and sauté for 2-3 minutes; longer for a softer bean. Finish with pepper before serving.