Haricots Verts a la Lyonnaise (Saute French Beans)

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Haricots Verts a la Lyonnaise (Saute French Beans)

 

 

1 lb (450 g) French beans

1 small onion

3 tablespoons (9 tsp) vegan margarine

pinch salt

black pepper

 

 

French beans should be small, young, and stringless. Break a little bit

off each end of the beans, but if they are rather long, break them in

two. Plunge them into boiling water which you have salted and boil

them for about 10 or 15 minutes. Drain them. Heat the margarine in a

large frying pan and in it cook a small sliced onion until it is soft

but not brown. Add the French beans. Sprinkle them with a good pinch of

salt and a little black pepper. Cook them, stirring a little to prevent

burning or sticking to the pan, until they begin to colour slightly.

Then serve in a hot vegetable dish.