Warm Flageolet Beans with Herbs - Patrick Holford
These delicately flavoured, pale green beans are the perfect partner to lamb and I suggest you serve them with the Rosemary and Garlic Roast Lamb.
Ingredients
- 2 x 410g cans flageolet beans, rinsed and drained
- 1 tbsp extra virgin olive oil
- 2 tbsp meat or vegetable stock
- 1 tsp herbes de Provence
- juice from roast lamb (if serving with the Rosemary and Garlic Roast Lamb)
- a little sea salt, to taste (optional)
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