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  Added: Apr 07, 2006  •  Visited (677)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Green String Beans, Blanched And Buttered
(Haricots Verts au Naturel)
What You Need:
  • 3 pounds green string beans, trimmed
  • 2 tablespoons butter
  • Salt
  • Freshly ground black pepper
  • 6 quarts water
  • 3 tablespoons salt

  • How To Cook:
    1. In a large kettle or soup pot, bring the water and 3 tablespoons of salt to a bubbling boil over high heat. Drop the beans in by the handful. Return the water to a boil, reduce the heat to moderate and boil the beans uncovered for 10 to 15 minutes, or until they are just tender. Do not overcook them.

    2. Immediately drain them in a large sieve or colander. If the beans are to be served at once, melt 2 tablespoons of butter in a 2- to 3-quart saucepan and toss the beans with the butter for a minute or two, season them with salt and pepper, then transfer them to a serving dish.

    3. If the beans are to be served later, refresh them after they have drained by quickly plunging the sieve or colander into a large pot of cold water and letting it remain there for 2 or 3 minutes.

    3. Drain the beans thoroughly, place them in a bowl, cover and set aside-in the refrigerator if they are to wait for long. If you plan to serve them hot, reheat them in 2 tablespoons of hot butter, season them and let them warm through over moderate heat.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine ╗ Europe ╗ French
    Main Ingredient ╗ Vegetables ╗ Beans
    Dish ╗ Side Dishes

     





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