Cut the tips and leave the tail. Don’t cut them, leave them whole.

Take quiet a bit of boiling water. Add ½ a cup of salt. Stir the salt through the water and dump the beans in the water, give a quick little stir and cover them back up and let them come back to boil.

Cook for roughly 10 minutes and shock them by putting in cold water.

Take about a tablespoon of olive oil in a pan. Add sliced white onions and let it sauté a bit to release a little flavor.

Now take a little bit of vegetarian broth to deglaze the pan. Add 1 tbsp of heavy cream. Reduce the mixture into the pan until it becomes thick.

Throw in the beans and use a pair of tongs to give a coat of cream to the beans.

To finish the beans, transfer the beans to a big bowl and season with salt and black pepper. Toss the beans to evenly combine the seasoning on the bean.

Stalk the beans in a plate and you may garnish with some toasted almonds.