Green beans, new potatoes and olives from River Cottage Veg: 200 Inspired Vegetable Recipes (page 222) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Hannaha100 on November 30, 2018

    This was an easy weeknight meal. If serving as a main this is for 2 not 3. We added cherry tomatoes and a fried egg to bulk it up. Delicious.

  • ksg518 on January 11, 2016

    Great simple side dish. The addition of the olives and the basil make it especially delicious.

  • Zosia on May 24, 2015

    I used small sweet potatoes which made this a very pretty dish as well as a flavouful one. The olives and fresh basil made it taste quite special.

  • Rutabaga on September 23, 2014

    This is a great combination, and easy to throw together on a week night, while still tasting like you put in a little effort. I used small German butterball potatoes cut into 1 inch cubes, and it turns out they really don't need to boil 8 minutes before adding the green beans; no more than 6 would do it. However, the way the mushy potatoes coated the beans and soaked in the garlic oil and lemon was really delicious, so maybe overcooking the potatoes wasn't such a bad idea. It would be a great dish to double or triple to feed a larger crowd.

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