Beans And Sugar Snap Peas With Lemon & Capers - cooking recipe

Ingredients

300 g butter beans
200 g sugar snap peas
2 tablespoons drained tiny capers (chopped if you only have large)
60 ml lemon juice
2 tablespoons coarsely chopped fresh dill

Preparation

You can boil, steam or microwave the beans and peas separately until they are just tender, then drain them.
Heat a non stick pan that has been sprayed with olive oil and cook the capers, stirring them until they are lightly browned.
Add the lemon juice, peas and beans and stir until vegetables are hot.
Stir in the dill.