Green Beans with Mint

1. 1

   Boil green beans in well salted water until tender.

2. 2

   While the green beans are cooking, saute sliced onions (perhaps half as much by weight as the green beans) in a generous amount of olive oil over moderate heat until they are nicely softened.

3. 3

   (Adding a sprinkling of salt and a spoonful of water helps them to cook more quickly.)

4. 4

   Mix a handful of chopped parsley and mint into the onions.

5. 5

   Then, if you like, add some bread crumbs, turn up the heat a bit and let them saute until they turn golden.

6. 6

   Otherwise, turn off the heat.

7. 7

   When the green beans are tender, drain them and add them to the skillet with the onions and herbs.

8. 8

   Turn them to coat well and let them stew for just a few minutes to insaporire.

9. 9

   Before serving, sprinkle the beans with a bit of freshly squeezed lemon juice, just enough to brighten the flavours, season with salt and pepper, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.