My dad’s garden continues to grow and it continues giving us delicious vegetables. One of my favourite is the Spring Beans.
There are a few ways to cook them, we enjoy eating them sauteed in homemade sauce or combined with tender meat.
This recipe is very simple. The spring beans are an addon to some leftover meat from the day before. Tender pork wrapped in foil and then tossed in the oven. Delicious!
Today we cut the pork into cubes and sauté them. When the spring beans are tender we then add them to the sautéed pork.
Sauteed Spring Beans
- hand full of spring beans, trimmed edge and cut lengthwise
- 2 garlic cloves, sliced
- 1 bay leaf
- drizzle olive oil
- salt, to taste
- 1 tbsp dry parsley
- 1 tbsp dry basil
- 3 tbsp olive oil
- Step 1 In a large saucepan, add cold water, spring beans, garlic, bay leaf, drizzle of olive oil and salt.
- Step 2 Bring the water to a boil, lower the heat, and simmer until beans are fork tender, about 10 minutes.
- Step 3 Drain the water. Dump the spring beans, garlic and bay leaf into a saucepan and spread then out over the over the tender meat.
- Step 4 Sprinkle dry parsley and basil and drizzle with olive oil. Toss until the spring beans are well coated.
- Step 5 Remove them from the saucepan and serve.
DID YOU MAKE THIS RECIPE?
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