Green beans (we used to call them string beans for the string that runs down one side of the length) are easy to prepare and go with everything. If you can find the smaller, French ones - haricots vert - they are more tender, take less time to cook and are much more expensive. Do they taste better? Maybe. Are they worth the difference in price? Probably not, at least not for me. But if you want to have the authentic thing, by all means buy them. But either works in this recipe. Buy a small handful for each guest. (There will probably be some left over but you can heat them up for yourself the next day.)
If using haricots vert, you may want to leave their ends exposed. Those sharp little ends are lovely on the plate. But if you're using the ordinary green beans, snap (or cut) off the ends and, if you have the time, remove the strings. Some times I do, and some times I don't. My mother used to cut them into pieces but I prefer to leave the beans whole.
I usually parboil my beans and them shock them in a cold bath of ice water to stop the cooking and set the vibrant green color. To begin, use lots of salted water (like for pasta) and bring it to a rapid boil over high heat before you throw the beans into the pot. They only take a few minutes 5-7, depending on the thickness of the beans and how fresh they are. I test them by pulling one out of the water and tasting it. It should have lost its raw taste but still be crisp. Drain them well and shock them in the water bath until they're cold (only a minute or so). Drain them again and dry them thoroughly. I usually roll mine in several layers of paper towels. They can then be held in the refrigerator until just before serving. And you can prepare them ahead, even a day ahead, up to this point.
There are many ways to prepare them further and they go with many different other ingredients. Tailor these to the tastes and balance of the rest of your meal. Basically, you melt some butter (or use olive oil) in a skillet over moderate heat and saute whatever you're adding to the beans. Then add the beans and toss with some salt and pepper and the other ingredients, cooking just long enough to warm the beans. Don't overcook them or they'll be tough. It's best to do this just before serving. Beans cool quickly.
As for some other ingredient possibilities, try
1. a minced shallot, 2 t white wine and about 2 t Dijon mustard or,
2. minced garlic and crushed, toasted almonds or,
3. toasted pecans and blue cheese, crumbled on top, or
4. 1/2 t grated lemon zest, or
5. finely chopped red onion, or
6. use your imagination.
If using haricots vert, you may want to leave their ends exposed. Those sharp little ends are lovely on the plate. But if you're using the ordinary green beans, snap (or cut) off the ends and, if you have the time, remove the strings. Some times I do, and some times I don't. My mother used to cut them into pieces but I prefer to leave the beans whole.
I usually parboil my beans and them shock them in a cold bath of ice water to stop the cooking and set the vibrant green color. To begin, use lots of salted water (like for pasta) and bring it to a rapid boil over high heat before you throw the beans into the pot. They only take a few minutes 5-7, depending on the thickness of the beans and how fresh they are. I test them by pulling one out of the water and tasting it. It should have lost its raw taste but still be crisp. Drain them well and shock them in the water bath until they're cold (only a minute or so). Drain them again and dry them thoroughly. I usually roll mine in several layers of paper towels. They can then be held in the refrigerator until just before serving. And you can prepare them ahead, even a day ahead, up to this point.
There are many ways to prepare them further and they go with many different other ingredients. Tailor these to the tastes and balance of the rest of your meal. Basically, you melt some butter (or use olive oil) in a skillet over moderate heat and saute whatever you're adding to the beans. Then add the beans and toss with some salt and pepper and the other ingredients, cooking just long enough to warm the beans. Don't overcook them or they'll be tough. It's best to do this just before serving. Beans cool quickly.
As for some other ingredient possibilities, try
1. a minced shallot, 2 t white wine and about 2 t Dijon mustard or,
2. minced garlic and crushed, toasted almonds or,
3. toasted pecans and blue cheese, crumbled on top, or
4. 1/2 t grated lemon zest, or
5. finely chopped red onion, or
6. use your imagination.
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