Spicy Yellow Beans with Shallots & Lemon
Chili and lemon happens to be one of my favorite flavor combinations. You can control the amount of heat (or nix it altogether) but for me, it’s all about finding the right balance. I love this with a nice piece of grilled fish or chopped up in pasta with a generous amount of parmesan cheese
By Exeter Produce
Jul 28, 2025Prep Time
5Cook Time
10Servings
4Nutritional Info
Y
ellow or green, I make my string beans the same way every time; chili flakes and shallots, with a hit of juicy lemon at the end. Season with flaky sea salt. Eat straight from the pan. And yes, no matter how I cook them they still squeak (what’s up with that?!) Someone once told me that squeaky beans = undercooked. What do you think? I’m on the fence.
Ingredients
3/4 lb. yellow haricots verts, trimmed
1 large shallot, sliced
1 garlic clove, thinly sliced
1/4- 1 tsp. dried red chili flakes (depending on preference)
1 lemon
olive oil
coarse, flaky sea salt
Method
In a large saute pan, warm a splash of olive oil over medium-low heat.
Add the yellow beans, shallots, garlic and chili flakes. Season with salt.
Saute the beans until fragrant, about 1 minute.
Add a small splash of water to the pan, and place a lid on top.
Cook the beans on low for about 3-5 minutes. Tip: If your heat is too high, the outside will overcook, causing the inside to remain crunchy.
Remove the lid, and continue to cook until all of the moisture has evaporated and the beans are crisp tender.
Add a small squeeze of lemon juice to taste. Adjust with more lemon and salt as desired.
Serve warm.
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Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
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