Monday, 17 August 2009

Mediterranean Beans

This is an amazing side dish that my Mom served last year. Tastes great with grilled chicken or a pork tenderloin. You can easily whip up these beans during the last minutes that the meat is cooking on the BBQ especially if you have all of your ingredients ready to go!

1 lb green beans, trimmed
1/2 lb yellow beans, trimmed
1 tbsp olive oil
2 shallots, diced
1 red pepper, diced
1 garlic clove, minced

Lemon Oregano Glaze
1/2 tsp lemon zest
2 tbsp lemon juice
1 tbsp fresh oregano, chopped
1 garlic clove, minced
1 tsp Dijon mustard
To taste salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1/2 cup feta cheese, crumbled
1/4 cup oil-cured black olives, pitted and slivered

In a pot of boiling water, cook green and yellow beans for about 7 minutes or until tender crisp. Drain well and place in a large pot.
Meanwhile, heat oil in a skillet on medium heat. Add shallots, red pepper and garlic. Saute for 5 minutes or until softened slightly. Add to beans.
Whisk together lemon zest and juice, oregano, garlic and Dijon; season with salt and pepper. Drizzle in the olive oil, whisking until combined. Pour over beans and toss to coat well.
Place beans in a large bowl and sprinkle with feta cheese and olives. Serve warm.

Serves 6

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