May 19, 2009

my favorite green beans recipe


1-1/2 lbs. green beans, trimmed
½ tsp. garlic, finely minced
1 tbsp. butter
1 tbsp. virgin olive oil
1/3 cup Italian parsley, minced
Black pepper

Easy Steps:

1. In a large pot of boiling, salted water, cook the green beans for 3 minutes or until they are tender-crisp. Do NOT overcook!
2. Drain the beans and plunge them into a bowl of ice water. Drain thoroughly and pat dry.
3. Saute the garlic in the butter and oil over moderately low heat until the garlic is golden. Add the beans and heat through.
4. Add parsley and pepper.


Choose brightly colored beans that have an unblemished surface. Fresher beans are generally fuzzier. Green beans should bend with a snap and have a spurt of juice at the seam. Store unwashed beans in an airtight bag in the refrigerator for up to four days.


The secret to good green beans is to blanch them in plenty of boiling water, rinse with cold water, and then dry thoroughly. Reheat with seasonings.

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