Green Beans with Lemon-Cardamom Glaze

Submitted by Bergy

"I love this bean recipe it looks good and tastes very good! I love beans still quite crisp but if you like them well done it's your call! The touch of cardamom gives a slightly mysterious flavor hint. For a Vegetarian version use vegetable stock"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 2⁄3 cups chicken stock
• 2 tablespoons lemon juice, fresh
• 2 teaspoons lemons, zest of, grated
• 1 teaspoon fresh ginger, grated
• 1⁄2 teaspoon mixed peppercorn, coarsely grated
• 1⁄4 teaspoon cardamom, ground
• coarse salt
• 2 lbs fresh green beans, trimmed
• 1⁄2 lemon, rind and white pith removed

directions

1. Combine the stock,lemon juice, lemon zest& ginger in a saucepan.
2. Bring to a boil and continue boiling until reduced to apprx 1/3 cup (apprx 10 minutes).
3. Stir in the pepper corns, cardamom& salt, set aside.
4. Meanwhile steam the beans until tender crisp apprx 7 minutes or you may place them in boiling water for apprs 5 minutes- Do not over cook they should still be crisp and bright green.
5. Chop the 1/2 lemon quite fine (you have already removed it from the rind and the pith).
6. Heat the glaze (chicken stock et al) so it is piping hot just as the beans are finished cooking.
7. Drain the beans, place on heated serving platter.
8. Pour glaze over the beans& scatter the chopped lemon on top.

Reviews

[Missy Wombat]

I used a chicken flavoured vegetable stock by Massel but otherwise kept to the recipe. I didn't know what to expect from this so was pleasantly surprised. I really enjoyed the combination of lemon and cardamom. Definitely worth trying!

 

[MarieRynr]

These are delicious beans! I used vegetable stock. We loved the flavours of the lemon and cardamom. They went perfect. Thanks so much!

 

[noway]

Good beans! The lemon and cardamom is a unique combination that went well together. We thought that when these were first made, they could have used a bit more flavor. It was better leftover, as the flavors had more time to blend. Thanks for posting!

 

[COOKGIRl]

Bravo, Bergy! You're the best! Love your vegie recipes!