Easy green beans that go from plain to jazzy.
I like a stocked refrigerator full of vegetables for the week. When it comes time for dinner, there’s a plan. And for me, a good plan is to open the fridge and see all those greens.
Slender green beans are also called haricots verts or French string beans. I find these slender beans sweeter than the traditional bigger string beans found in the market. When cooking them, I like them more on the tender side, not crispy and not too soft. Eating the beans and adding a drizzle of sesame, olive or walnut oil is how I usually partake. Dress them up with crispy scallions, or saute shallots, slow roasted cherry tomatoes or silvered almonds and you have a jazzy side dish for dinner. Today’s green beans could become part of tomorrow’s Salad Nicoise.
1 pound green beans snap/cut off the tips and remove the strings if any
3 tablespoon sesame oil
1 tablespoon salt
1 scallion, finely sliced
1. Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Boil for around 4-5 minutes and test for doneness. Not too crispy and not soft. Drain and toss with 1 tablespoon sesame oil. Add salt to taste.
2. Over medium flame, heat a small non-stick skillet and add scallions and cook until just crispy. Add to string beans and toss.