Frijoles con ajo y mantequilla y ralladura de limón

Buttered Garlic Runner Beans with Lemon Zest

Servings

4

Prep Time

10 minutes

Cook Time

7 minutes

Calories

90

Cuisine

British

Category

Side Dish

Runner beans are a classic garden vegetable, particularly popular in British kitchens, where they’re celebrated for their long, flat pods and fresh, earthy flavour. Unlike French beans, runner beans have a slightly more robust taste and a meatier texture, making them ideal for sautéing, boiling, or even baking into casseroles. 


This simple recipe brings out the natural sweetness of runner beans with the addition of butter, garlic, and a splash of lemon juice, creating a side dish that’s both refreshing and deeply satisfying.


What makes runner beans so special is their versatility and seasonality. Harvested in summer and early autumn, they capture the essence of homegrown produce straight from the garden to the table. This preparation is quick, nutritious, and elevates a humble vegetable into something that feels elegant. 


Whether served alongside roasted meats, grilled fish, or enjoyed as a plant-based dish on its own, runner beans with garlic and lemon bring balance and brightness to any meal. They’re the kind of dish that proves simplicity in cooking often delivers the boldest flavours.

Buttered Garlic Runner Beans with Lemon Zest

Ingredients

  • 1 lb (450 g) fresh runner beans, trimmed and sliced on the diagonal

  • 2 tablespoons unsalted butter (or olive oil for lighter version)

  • 2 cloves garlic, thinly sliced

  • 1 teaspoon lemon zest

  • 1 tablespoon fresh lemon juice

  • Salt and black pepper, to taste

  • Optional: 2 tablespoons toasted almonds or pine nuts for garnish

Directions

  1. Trim both ends of the runner beans and slice them diagonally into 2-inch strips.

  2. Bring a large pot of salted water to a boil, add the beans, and cook for 4–5 minutes until just tender but still bright green. Drain and set aside.

  3. In a skillet, melt the butter over medium heat and add the garlic slices. Cook for 1–2 minutes until fragrant but not browned.

  4. Toss in the drained beans, stir to coat, and cook for another 2 minutes.

  5. Season with salt, pepper, lemon zest, and lemon juice.

  6. Transfer to a serving dish, garnish with toasted almonds or pine nuts, and serve warm.

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10 consejos para cocinar judías verdes

  1. Elija frijoles tiernos y tiernos para obtener la mejor textura.

  2. Recorte siempre ambos extremos y elimine los bordes fibrosos.

  3. Corta en diagonal para una presentación más atractiva.

  4. No los hierva demasiado, pierden sabor y color rápidamente.

  5. Blanquee los frijoles antes de saltearlos para mantenerlos de color verde brillante.

  6. Combínalo con cítricos (como el limón) para realzar su dulzura natural.

  7. Use mantequilla o aceite de oliva para enriquecer, pero no sobrecargue.

  8. Agregue crujiente con nueces o semillas para darle más textura.

  9. Sazone ligeramente: las judías verdes brillan con sabores simples.

  10. Sirva inmediatamente después de cocinar para conservar la frescura.

 

Sírvelo con sugerencias

  • Cenas de pollo o pavo asado

  • Pescado a la plancha con mantequilla de limón

  • Guisos y guisos abundantes

  • Ensaladas frescas de la huerta

  • Como parte de un plato de verduras de verano.


Preguntas frecuentes

P: ¿Es necesario pelar las judías verdes?
R: No, simplemente recorte los extremos y retire los hilos duros, si los hubiera.

P: ¿Puedo congelar judías verdes?
R: Sí, escaldarlos primero durante 2 minutos y luego congelarlos en bolsas herméticas.

P: ¿Cuál es la diferencia entre las judías verdes y las judías verdes?
R: Las judías verdes son más grandes, más planas y tienen un sabor más intenso en comparación con las judías verdes delgadas.

P: ¿Cómo evito que los frijoles pierdan su color verde?
R: Blanquear brevemente en agua hirviendo con sal, luego enfriar en agua con hielo antes de seguir cocinando.

P: ¿Son saludables las judías verdes?
R: Sí, son ricos en fibra, vitamina C y proteínas de origen vegetal y, al mismo tiempo, bajos en calorías.

Chef's Recommendation

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Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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