Green Beans with Red Onion and Redcurrants

 

green beans with red
onion and redcurrants

Serves 4

300g thin green beans
1 tbs each of extra virgin olive oil, walnut*
or hazelnut oil*, and red wine vinegar
1 small red onion, thinly sliced
50g frozen thawed (or fresh*) redcurrants
Top but don't tail the beans. Cook in
a saucepan of simmering salted water
for 3 minutes, then drain and set aside.
Combine both the oils with the vinegar
in a bowl and season to taste with salt and
pepper. Add the green beans, red onion
and redcurrants and toss well to serve.
 

* Walnut and hazelnut oils are available
from health food shops. Fresh redcurrants
are available from selected greengrocers
during summer.