French Beans with Garlic

    (99)
    20 mins

    An easy side dish that looks great and goes very well with pork. I esp like the nyoze in it.


    99 people made this

    Ingredients
    Serves: 4 

    • 500g fresh, tender French beans, trimmed and snapped
    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 30g nyoze (pine nuts), chopped
    • salt and freshly ground black pepper to taste

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the beans in a medium pan with enough water to cover, and bring to the boil. Cook 5 minutes, or until tender.
    2. Meanwhile, heat the olive oil in a frying pan over medium heat. Stir in the garlic and pine nuts, and sauté until lightly browned.
    3. Drain the beans and toss with the garlic and pine nuts. Season with salt and pepper.

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    Reviews and Ratings
    Global ratings:
    (99)

    Reviews in English (78)

    by
    39

    These were good, but I thought it needed a little more flavor...I did add a few things. I first sauted a little bacon until the fat was gone with thinly sliced wedges of purple onion, drained the grease. I then added the pine nuts, green beans a little olive oil and a few tablespoons of balsamic vinegar. This was excellent.  -  30 Dec 2005  (Review from Allrecipes US | Canada)

    by
    36

    This is a great recipe, quick to make and very classy. I used frozen green beans and sauteed them with the garlic and pine nuts instead of boiling first. I thought they had a great, nutty flavor from the garlic, and my father-in-law kept raving about the pine nuts.  -  24 Oct 2005  (Review from Allrecipes US | Canada)

    by
    28

    This is the best green bean recipe I ever used. Everything in it was my husbands favorite...The garlic and the pinenuts. I always keep pinenuts in a sealed container in my freezer, to add to the flavor of many recipes. I seasoned the hot beans in the strainer, before adding them to the garlic and pinenuts. The green beans retained their color and looked lovely besides tasting wonderful. Thank you for a great recipe. Nancy  -  15 Jan 2003  (Review from Allrecipes US | Canada)

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