600g podded broad beans
600g fine French beans, trimmed
small bunch of spring onions, chopped
olive oil & balsamic vinegar for the dressing
1. First cook your beans by cooking them in boiling salted water for a short time (2-5 minutes) so that they retain their colour and crunch. Drain them and place them in a bowl of iced water to stop the cooking process.
2. Heat up a frying pan with some oil. Add the chopped spring onions and cook for one minute until they start to soften. Add the beans and heat through for 2 minutes. Add the dressing (balsamic and oil) to the pan and heat for 30 seconds. Season and serve.