We usually have a lot of frozen snap beans in the freezer, leftovers from the summer harvest. I like using these beans in my cooking and they make the perfect side dish to any lunch or dinner. The beans are so delicious if you just put them in the frying pan straight from the freezer (without letting them thaw first.) Add a little parmesan and lemon on top of your pan-fried snap beans, delicious!

Instructions:

Heat a frying pan, add a splash of olive oil and a nice helping of frozen snap beans.
Fry the beans until they get some color.
Put some lemon zest (don't use lemon juice, this might discolor your beans) on top and season with salt and pepper.
Grate some parmesan cheese on top of the beans before you serve them.

The pan-fried snap beans with parmesan cheese is a great side to a fast lunch, perhaps with scrambled eggs or some leftover meat balls or gratin. The beans are a great source of protein too, so it's the perfect addition to a vegetarian meal. Enjoy!

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth