Pods of beans and peas in oil
4 servings
25 minutes
Bean and pea pods in butter are an elegant dish of French cuisine that impresses with its simplicity and sophistication. This recipe recalls rustic traditions where fresh seasonal vegetables were carefully prepared to highlight their natural flavor. Bright green bean and pea pods, cooked to a tender texture, retain freshness and lightness. Butter gives them a velvety quality, while light notes of salt, pepper, and sugar provide a delicate balance of taste. This dish perfectly complements meat and fish main courses or can serve as a standalone light side dish. It is served warm or cold, enjoying the natural sweetness of the vegetables and the delicacy of French gastronomy.
1
Remove the strings from the pea pods and boil them in salted boiling water. To preserve the green color, boil in an open spacious pot while maintaining a strong boil.
- Snap peas: 500 g
- Salt: to taste
2
Drain the cooked pods in a sieve or colander, let the water drain, then transfer to a pot and season with oil, and optionally sugar.
- Butter: 2 tablespoons
- Sugar: to taste
3
Clean the bean pods from the strings, cut them lengthwise or into diamonds, cook them like pea pods, and season with oil, salt, and pepper.
- Green beans: 500 g
- Butter: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
