Mixed beans with pinenuts
A great combination of yellow and green beans topped with pinenuts and parmsean
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Method
- Steam the beans until tender. Do not overcook or they will lose their colour. Drain well
- Whisk together the vinegar, honey, garlic, mint and oil in a jug
- Pour the dressing over the beans and top with pine nuts, parmesan and cracked black pepper
Tip
To shave parmesan, run a vegetable peeler down one side of the triangle of parmesan cheese to make delicate, thin strips.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
- 250 gyellow beans, trimmed
- 200 ggreen beans, trimmed
- 2 tbspred wine vinegar
- 1 tsphoney
- 1 clovegarlic, crushed
- 2 tbspfresh mint, finely sliced
- 1 tbspolive oil
- 2 tbsppine nuts, toasted
- 2 tbspparmesan cheese, shaved
- black pepper, cracked, to taste
- Energy612 kJ
- Total Fat12g
- Saturated Fat1.8g
- Protein5.4g
- Total Carbohydrate4.5g
- Dietary Fibre3.6
- Sodium76mg
Method
- Steam the beans until tender. Do not overcook or they will lose their colour. Drain well
- Whisk together the vinegar, honey, garlic, mint and oil in a jug
- Pour the dressing over the beans and top with pine nuts, parmesan and cracked black pepper
Tip
To shave parmesan, run a vegetable peeler down one side of the triangle of parmesan cheese to make delicate, thin strips.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Ingredients
- 250 gyellow beans, trimmed
- 200 ggreen beans, trimmed
- 2 tbspred wine vinegar
- 1 tsphoney
- 1 clovegarlic, crushed
- 2 tbspfresh mint, finely sliced
- 1 tbspolive oil
- 2 tbsppine nuts, toasted
- 2 tbspparmesan cheese, shaved
- black pepper, cracked, to taste
Ingredients
- 250 gyellow beans, trimmed
- 200 ggreen beans, trimmed
- 2 tbspred wine vinegar
- 1 tsphoney
- 1 clovegarlic, crushed
- 2 tbspfresh mint, finely sliced
- 1 tbspolive oil
- 2 tbsppine nuts, toasted
- 2 tbspparmesan cheese, shaved
- black pepper, cracked, to taste
Nutrition Facts
- Energy612 kJ
- Total Fat12g
- Saturated Fat1.8g
- Protein5.4g
- Total Carbohydrate4.5g
- Dietary Fibre3.6
- Sodium76mg
Method
- Steam the beans until tender. Do not overcook or they will lose their colour. Drain well
- Whisk together the vinegar, honey, garlic, mint and oil in a jug
- Pour the dressing over the beans and top with pine nuts, parmesan and cracked black pepper
Tip
To shave parmesan, run a vegetable peeler down one side of the triangle of parmesan cheese to make delicate, thin strips.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
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