- serves 2-3 as a side -
Adapted from Simple French Food by Richard Olney
2 large handfuls haricot verts or green beans
1 14-ounce can white beans (such as cannelini), drained
3 tablespoons butter
1 small handful chopped flat-leaf parsley
Salt and pepper to taste
1. Bring a pot of salted water to boil and cook the green beans until just tender.
2. In the meantime, drain and rinse the beans and chop the parsley. Warm the beans in a small skillet with 1 tablespoon of butter.
3. Drain the green beans and toss into the skillet along with the parsley. Add salt and a healthy portion of pepper, then remove from the heat and add the remaining butter.