Stewed Green Beans French Style

It’s time for another recipe from the past. Here’s a simple yet delicious Green Bean dish that I shared two years ago, almost to the day. It is so easy, yet so tasty. As with any vegetable, fresh is always best. Frozen will do, but canned – forget about it! You want your beans cooked through yet with a little “snap” left, not all limp, which is what you will get from green beans in a can.

A few years back, I was searching for a recipe for Green Beans with a French Twist. That’s when I came upon this recipe on easy-french-food.com. Since then, I’ve made one very small adjustment – the introduction of pressed cloves of garlic. I couldn’t resist. I love garlic in just about everything, especially with stewed or sautéed vegetables.

The color of the bean can be retained simply by giving your fresh green beans a quick blanch first, followed by a quick ice bath. When using flash-frozen green beans, the quick blanch can be skipped. It’s not necessary to thaw the beans first. From freezer to pan will be just fine.

Fresh garlic, beautiful shallots and petite green beans – an absolute winning combination of textures, flavors and sensations in your mouth.

I’ve picked this little gem for the same reason I’ve picked most of the recipes “revisited” – it was early in my “life as a blogger” that I shared this great recipe, and yet it received very little attention at the time. Without a doubt; it is one of my personal favorites. I hope you enjoy it as much as we do.

Haricots verts à l’étouffée (Stewed Green Beans)
1 pound fresh or frozen green beans (the skinnier the better)
1 good-sized shallot, peeled and sliced paper-thin
2 tablespoons butter
salt to taste(a good finishing salt such as gray or blue sea salt will impart a superior taste – just a few twists of the mill should do it)
freshly ground pepper to taste
2 Garlic Clove, pressed

Melt the butter in a sturdy skillet on low medium heat. Add the shallots and pressed garlic, saute for about 1 minute.

Add the green beans, give a few twists of the salt and pepper mills. Toss to coat, cover tightly and allow to cook on low for about 15 minutes. 

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