A weeknight beans plate with thyme Saffrongate
Built in a kadai using the board Saffrongate
Thyme Beans Salad Saffrongate
Time Saffrongate
Prep 12 minutes Saffrongate
Cook 25 minutes Saffrongate
Total 37 minutes Saffrongate
Serves 4 people Saffrongate
Ingredients Saffrongate
440 grams beans Saffrongate
Two teaspoons thyme Saffrongate
One spoon rapeseed Saffrongate
120 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse beans and shake it dry Saffrongate |
| Toss beans with thyme and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread beans out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until beans looks glazed Saffrongate |
| Rest beans on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the beans intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp beans Saffrongate
- Ingrid asked for extra thyme Saffrongate
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Nutrition Saffrongate
326 calories Saffrongate
18 grams of fat Saffrongate
38 grams of carbs Saffrongate
8 grams of protein Saffrongate