Carrots and Beans with Dill

Name: Carrots and Beans with Dill
Ingredients: 1/4 cup extra-virgin olive oil plus more olive oil (or ghee) for cooking; 3 tablespoons fresh lemon juice; 1/4 teaspoon fine grain salt; 1/2 cup thinly sliced shallots or spring onions; 2-3 cups sliced carrots, cut 1/4-inch thick on deep bias, cut into half-moons if large; 3 cups cooked white beans; scant 1/4 cup chopped fresh dill (or basil); 2 tablespoons brown sugar (or honey); 1/3 cup sliced almonds, toasted

fullbellyfarm.com

Carrots and Beans with Dill Recipe adapted from: Near & Far, by Heidi Swanson “It tastes good the day you make it, even better the day after.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.

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Ingredients

1/4 cup extra-virgin olive oil plus more olive oil (or ghee) for cooking
3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup thinly sliced shallots or spring onions
2-3 cups sliced carrots, cut 1/4-inch thick on deep bias, cut into half-moons if large
3 cups cooked white beans
scant 1/4 cup chopped fresh dill (or basil)
2 tablespoons brown sugar (or honey)
1/3 cup sliced almonds, toasted