image for White beans and summer vegetables recipe

White beans and summer vegetables by Sophia Young

White beans and summer vegetables for person

This summer vegetable dish is the perfect accompaniment to roast beef fillet.

Ingredients for White beans and summer vegetables

White beans and summer vegetables, How to Make

  • Step 1
    Cover beans with water in a pan and bring to the boil. Drain. Return to pan, cover with water again and cook over medium heat for 1 hour or until tender. Drain.
  • Step 2
    Melt half the butter in a frying pan over medium heat. Add half the eschalots and cook for 5 minutes until soft. Stir in cooked beans and season generously.
  • Step 3
    Remove zucchini flowers and tear into strips. Thinly slice zucchini and asparagus lengthwise on a mandolin and halve green beans lengthwise with a knife.
  • Step 4
    Melt remaining butter in a large frying pan over medium heat. Add remaining eschalot and sliced zucchini, asparagus and green beans, and cook, tossing, for 3–5 minutes or until tender. Stir in torn zucchini flowers. Serve with beef.

Notes:

Additional information for White beans and summer vegetables

Preparation: 8 Minutes, Cooking: Minutes, Serving: Person, Level:

Nutrition Info:

1286 kj Energy, 21g Fat Total, 8g Saturated Fat, 18g Protein, 82.24mg Sodium, 6g Carbs (sugar), 7g Carbs (total),

All nutrition values are per serve

This White beans and summer vegetables published first on: Vogue Entertaining + Travel, Images by: Mark Roper

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