Total Time
Prep 10 mins
Cook 6 mins

A great side of beans, or serve as a salad on top lettuce. Pol Martin Cookbook.

Ingredients Nutrition


  1. heat butter in saucepan over medium heat, add shallots and garlic, cook for 2 minutes.
  2. add beans and parsley, season with salt and black pepper and cook for 4 minutes over low heat, stirring occasionally.
  3. transfer contents of saucepan to a bowl.
  4. place vinegar and mustard in another bowl, and mix well. pour in olive oil and incorporate with whisk.
  5. pour vinaigrette over beans, mix and serve.


Most Helpful

This was outrageously tasty! I made a couple minor changes - used red wine vinegar (didn't have white) and cut the oil to about 3.5 Tbsp. Used lots of pepper and just a pinch of salt. This was very juicy but I served it over a big pile of lettuce, so it provided the dressing for the lettuce. As a dinner salad this made two servings for me, not four. I did use canned beans (1 can). This is a definite keeper. Thanks for posting!

flower7 September 25, 2009

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