"Sauteed green beans and sweet corn in buttery goodness.".
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Nutrition per Serving
Ingredients
Estimated total cost: €1.76 · €0.44/serving
- 1/2 cup pure spring waterEst. price €0.02–€0.05
- 1 cup slender haricots verts or frozen French-cut green beans, trimmed if fresh (blanch in boiling water for a vibrant color)Est. price €1.20–€2.50
- 1 cup freshly harvested or flash-frozen whole kernel maizeEst. price €0.15–€0.30
- 1 teaspoon delicate tub margarineEst. price €0.03–€0.07
- 3 tablespoons finely minced shallotEst. price €0.25–€0.45
- 1/2 teaspoon dried basil leaves, gently crushedEst. price €0.08–€0.15
- 1/2 teaspoon freshly squeezed lemon juiceEst. price €0.02–€0.04
- Pinch of freshly ground peppercorns (add just before serving for a burst of flavor)Est. price €0.01–€0.02
Steps
- 1Begin by boiling water in a medium saucepan over high heat. Add the beans and corn, then lower the heat to simmer with the lid on for 5 to 8 minutes until the beans reach a tender consistency. Drain thoroughly using a colander and set aside for later use.
- 2Heat the margarine in the pan over medium-high heat until melted, ensuring it coats the bottom evenly. Sauté the onion for about 3 minutes until it becomes soft, stirring regularly to prevent burning.
Cultural note
Sauteed green beans and corn is a popular side dish in American cuisine, often served during summer cookouts and barbecues. The use of shallots, basil, and lemon juice adds a Mediterranean twist to the dish.
Seasonal note
Green beans and corn are in season during the summer months, making this dish ideal for late spring to early fall when these vegetables are at their peak freshness.
Health note
This dish is low in calories and saturated fat, while being a good source of fiber and vitamins A and C from the green beans and corn. The combination of protein, fiber, and healthy fats from the margarine makes it a balanced side dish.
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