Green beans are easy and delicious.
The beans give a taste of both garlic and soy. Leena Ahokas
Green beans are suitable as a side dish, with almost any food, or even snacking on a movie night.
Thus convince Ima and Leena Safkaa channel Leena Ahokas and IMAN M. Gharagozlu.
Iman always prepares beans and asparagus in a pan. He first gives them a little drop of water from Pori for a moment and then adds oil to the pan and shines the surface.
This ensures that the end result will certainly become good and suitably cooked.
It is important to remember that beans cannot be eaten as such raw. Raw bean contains, among other things, toxic lectin, which can cause nausea and stomach pain.
But mature bean is delicious and healthy to eat, and they are also an excellent source of iron and potassium – and protein.
Green beans
a few handful of green beans
1-2 tbsp olive or rapeseed oil
2-5 garlic cloves in a slice
(Turaus lemon juice)
1-2 tbsp soy
(a touch of nigelle seeds, black rubber seeds, sesame seeds and/or chili flakes)
1. Cut off the beans off.
2. Lorauta 1/2-1dl water into the pan so that the base is completely covered. Add a pinch of salt and bring to a boil. Add the beans.
3. Allow Pori for a few minutes or until most of the water has evaporated and the beans have slightly softened.
4. Add oil and garlic (and lemon juice if you use), fry for a couple of minutes. Add soy and allow to warm up.
5. Finish with nigella or sesame seeds and chili flakes if desired.
