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This elegant dish is loaded with flavour, and easy to make. I served this with salmon and my DD ate the leftovers cold because it was that good. You can make this ahead by boiling the beans and then refrigerate up to 6 hours ahead. The remaining ingredients can also be prepped up to 6 hours and kept in the refrigerator. An hour before serving, remove the beans from the refrigerator to come to room temperature. The recipe calls to boil the beans but I steamed mine until they are al dente. This is from Fine Cooking.
Units: US | Metric
Serving Size: 1 (110 g)
Servings Per Recipe: 8
The following items or measurements are not included:
fresh sage leaves
sherry wine vinegar