In a large saucepan, boil water and salt lightly. Add green beans and cook about 5 minutes or until tender but still crunchy. Cool with cold water, drain and set aside.
In a pannikin, cook lardoons on medium-high heat about 5 minutes or until brown and crunchy. Set aside.
In a small bowl, mix balsamic vinegar, oil, salt and pepper.
In a large serving bowl, combine green beans, lardoons and tomatoes. Pour vinegar and oil mixture on vegetables, mix well and serve.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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