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String Bean and Carrot Medley


Simple seasoning allows the flavors of the string beans and carrots to really stand out. From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

  • Servings: 6

Source: Mad Hungry, March 2011


  • 1 pound string beans
  • 4 carrots
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes.

  2. In a bowl, toss the vegetables with the butter, salt, and black pepper, and turn them onto a large serving plate.

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