← Back to Search Results
Green Bean and Lemon Casserole

Photo by: James Merrell
Comments: 0
 

Recipe

Strictly speaking, I don’t think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do sometimes serve the beans in one so it seems silly to quibble.

This is another recipe I’d never have thought of adding to my Christmas till I started cooking for Thanksgiving, but I love its fresh, citrussy crunch. Actually, all I’ve done is bring on board an amplification of the way my mother always cooked green beans: just plenty of butter, plenty of pepper, and vicious amounts of lemon.

Yield: Serves 8-10

Ingredients

  • 2 lbs slender green beans
  • ¾ stick unsalted butter
  • Few drops olive oil
  • 1 lemon
  • Sea salt and fresh pepper

Directions

Bring a big pot of water to the boil, while you top and tail (trim) the beans. Once the water has come to the boil, salt it and cook the beans until they have lost their rawness (about 6 minutes after the water comes back to the boil), but retain a bit of crunch.

Strain them, and put the pot back on the stove over a low heat with the butter and olive oil. While the butter melts, chop up the lemon. Put it on a chopping board, cut a slice off each end, just enough to remove skin and pith, and then cut downwards, turning the lemon as you go, to peel the fruit fully. Don’t worry if in order to remove all the pith you cut into the fruit a bit: just take the pieces of fruity peel over to the pan and squeeze in any juice you can. Then cut the lemon up on the board: I just slice and let each slice tumble into bits on its own. Add the lemon pieces and all the juice that collects to the melted butter and stir well with a wooden spoon, adding the drained beans.

Swirl the pan vigorously and turn the beans in the lemony butter. Add salt to taste and lots of freshly ground pepper. I love white pepper (out of deference to my mother’s taste and practice) or the much-abominated 1980s restaurant-style mixed pepper, but neither is crucial.

Remove to a warmed casserole making sure you don’t leave any lemony, buttery juices behind.


© 2004 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10, includes 1 teaspoon of added salt and 1/2 teaspoon of olive oil.

93kcal (5%)
285mg (12%)
7g
3g
7g (11%)
0g
4g (22%)
2g
0g
18mg (6%)
3g
2g
24mg
207mg
90mcg RAE (3%)
19mg (32%)
42mg (4%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
living-raw-food Living Raw Food
by Sarma Melngailis
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-explorations Baked Explorations
by Matt Lewis
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
cook-with-jamie Cook with Jamie
by Jamie Oliver
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?