![]() I can virtually forget about the beans (and have)Īnd they still come out great. ![]() If you use fresh green beans, you may need to add some water.įor this recipe, I use a Staub Cookware skillet which guarantees even cooking and can be left alone to do its thing. You can just put them in the pan while they are still frozen and this gives extra time for the shallots to caramelize. This recipe works great with frozen green beans. The beans do not stay stay vibrant green, but they still taste wonderful. Is meant for those nights when you don't want any extra fuss. Many recipes for sauteeing green beans call for preboiling the beans in salted water, which is considered the best way to cook these vegetables to preserve their color. Vertically, so that you end up with slender slices. There is even a little tool that quickly cuts beans Now that sounds strange doesn't it? Cut a green bean in half in the vertical plane and you've Frenched it. ![]() I just learned about a cooking technique called Frenching a green bean. In general, the more slender green beansĪre less starchy and more tender, so I usually make this recipe with très fin green beans. Here in France, green beans are calibrated by their thickness, starting with très fin (less than 6 mm wide) and increasing in thickness to moyen (more then 9 mm wide). Most people when they refer to French green beans, are thinking of a very skinny, tender, and vibrant colored green bean. Les Haricots Vertsĭid you know that green bean simply refers to the unripe pod of any bean plant? That means a whole host of vegetables could be called green beans. Your side dish will be cooked to perfection in less then 30 minutes. Just put the ingredients in a skillet, cover and forget it. I make these sauteed French green beans often because they are so simple and I love the taste.
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