John Myers
Pepper Creamed Beans
The perfect pepper creamed beans recipe with a picture and simple step-by-step instructions.
- 500 g Green beans
- 1 Shallot, finely diced
- 1 Garlic clove, finely grated
- 1 tbsp Green pepper
- 100 ml Yzaguirre or Noilly Prat
- 200 ml Vegetable stock
- 200 ml Cream
- 1 Lemon, zest and juice
- Raw cane sugar
- Salt
- Oil
- Wash and clean the beans and cut them into bite-sized pieces. Bring a saucepan with salted water to the boil and then add the beans and let them cook over medium heat for about 12 minutes, then strain and immediately rinse with cold water so that the cooking process is interrupted for the first time.
- Now roughly crush the green pepper in a mortar. Heat some oil in a saucepan and fry the shallot and garlic until translucent and then add the ground pepper and roast for about 2 minutes. Now deglaze with the yzaguirre and reduce to about half.
- Then add the vegetable stock and cream and reduce over low heat until everything is nice and creamy. Now season to taste with salt, sugar and lemon juice and then add the beans, fold in well and let simmer for another 5 minutes over a very low heat.
- Then serve and sprinkle with lemon zest.
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