Excellent Miller!!!Couldn't get fresh beans, so I used canned whole green beans, I guess that added a bit of salt, but I did rinse them. I'll look forward to when the fresh green beans come out around here and do these again, they went very well with Bergy's Spicy ginger/orange chicken, we had a citrus night! This is a keeper, thanks for sharing!! — posted May 6, 2002,2 members found this helpful UPDATE: Made these beans for supper tonight, used fresh beans this time and it did make a difference, lovely recipe, thanks Miller for another good one!!
This must be an acquired taste--I have tried making lemon/vegetable dishes in the past, but they never go over well. Obviously the combination appeals to many, but we find the lemony zing too overpowering.
I made this last night to serve with pork roast and au gratin potatoes. I used the juice and rind of a whole lemon. YUM!
Excellent recipe! So tasty, tangy beans. The lemonjuice with butter makes wonderful emulsion that clings to the beans.
Just beautiful! I love this perfectly flavored side dish, it lets the green beans shine. This wins bonus points because the prepared dish freezes beautifully.
I made these after seeing Derf's photo:) I used frozen green beans as that was what I had on hand and loved the tart, lemony flavor. Really nice! I will make these again.
I liked the flavor of these green beans very much! Green beans is one of my favorite vegetables so I expect I'll be 'fixing' these again. Thanks very much for sharing the recipe.
Excellent! I had some fresh green beans that I wanted to cook a little differently for Christmas dinner. This is simple, quick and the lemon and parsley provide a wonderful accent flavour to otherwise ordinary green beans.