Green Beans with Shallots, Lemon & Thyme

Melt the butter in a large skillet.  Add the shallots and cook, stirring frequently, until the shallots have softened without browning, about 3 minutes. Add the garlic and cook until very fragrant.  Tip in the lemon juice and thyme.  Cook for a further minute, then return the beans to the skillet and cook, stirring occasionally for a further 3 to 4 minutes until heated through.  Remove from the heat and add the lemon zest, parmesan and season to taste with salt and black pepper.  Serve immediately.

I love the fresh green colour of beans.  Of course they are at their best earlier in the summer when you can grow your own.  This week however they had them on special at the shops, at three packs for £2.  I couldn’t resist them, even if they were grown in Kenya.  Any leftovers can be reheated gently the next day, but do bear in mind that they will lose some of their colour due to the lemon juice used in the recipe.  If you want to keep the really fresh green colour you want to serve these soon after cooking.  Bon appetit!

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