Easy Green Beans with Lemon, Garlic & Olive Oil
Citrus is easily our favourite family flavour, so the thought of going for a whole month without any lemons or oranges, is not our ideal culinary situation. Adding lemon zest and a dash of juice to most one-pot dish reduces the need to add extra salt; Or just a squeeze of lemon over fish or veggies gives a magical lift.
So, for #eatsussex, we have taken the bull by the horns and grown our own. An organic pursha fruit mini-tree which was grown by the wonderful Emily at Plants4presents. I was heading towards the lemon tree, but she diverted us to these little green/yellow fruits which now find their way into most of our dishes. They are delicate skinned and a cross between a clementine/lemon. Maybe because they’re fresh from the tree, the smell is pretty heady and sweet…small but powerful fruit. Because they are so dainty, there’s no need to peel as the pith hasn’t become dry and bitter….just slice and chuck the whole thing in.
Our olive oil, of course is Mestó grown by Cate and Vasilis at their own farm in Crete and driven back to Brighton by them after pressing. So, we are including these in our #eatsussex as the provenance is sustainably sourced, organically grown and local. And the olive oil is bloody good….
Our green beans (or bobby beans as they’re inexplicably known) are grown biodynamically by Toos at Laines. Freshly picked beans are more nutritious and the freshness of the flavours are pronounced.
500g green beans
2-3 tablespoons Mestó olive oil
4 cloves garlic (ours was home grown, but we will have Sussex soon)
1 small lemon (or 3 tiny pursha)
Blanch the green beans in a large pan of salted water until tender, 3 minutes or so. Drain and cool.
Gently saute the garlic in the olive oil until softened – for 1-2 minutes. Add the green beans and cook for a further minute to warm through.
Toss in the slices of citrus and give the dish a quick burst at a high heat to release the flavours. Serve at room temperature.
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