Looking for a recipe for roman, green, butter and regular beans? This Mixed Beans with Pecans and Crystallised Ginger Butter recipe is sure to satisfy. You can keep extra butter wrapped and refrigerated for up to two weeks.
Mixed Beans with Pecans and Crystallised Ginger Butter Recipe
Serves 4-6
Ingredients:
400g mixed beans (we used roman, sugar snap, butter and regular beans), trimmed and steamed
Pecan and Crystallised Ginger Butter
150g unsalted butter, chopped and softened
1 long red chilli, seeds removed and finely chopped
⅓ cup finely chopped pecans
2 tbsp chopped crystallised ginger, finely chopped
½ tsp smoked paprika
1 tsp smoked sea salt flakes, plus extra to serve
Method:
To make Peacan and Crystallised Ginger Butter, place the butter, chilli, pecans, ginger, paprika and salt in a medium bowl and mix well to combine. Spoon onto a sheet of non-stick baking paper and roll into a log, twisting the ends to close. Refrigerate until cold.
Cook beans in salted boiling water for 4 minutes, or until just tender. Drain and place on a platter. While the beans are hot, slice the Peacan and Crystallised Ginger Butter and toss in the beans. Serve sprinkled with salt.
Smart Tip:
You can keep extra butter wrapped and refrigerated for up to two weeks.
