Finally!
This my favorite way to prepare fresh green beans.
It's fast, simple and people love them.They can be prepared ahead of time and served at room temperature as a salad. That makes them great for taking to a potluck or for a complicated meal at home when you have a lot of other things to juggle or to cook on the stove. Just do these up first and set them aside.
Start by boiling fresh bean in a pot of well salted water.Bring the water to a rapid boil before putting the beans in.
I use three quarts of water for a pound of beans. About a teaspoon salt...really I just dump the salt.
Cook the beans only until they just start to get tender. About 6 minutes. I always test them. They should still be al dente (have a "bite" or crispness). You want them to be a nice bright green. And you definitely don't want them mushy.
Cook the beans only until they just start to get tender. About 6 minutes. I always test them. They should still be al dente (have a "bite" or crispness). You want them to be a nice bright green. And you definitely don't want them mushy.
Drain the beans and put them in a large bowl.Pour on some extra virgin olive oil. I don't measure. Maybe a Tablespoon. Get them nice and coated.
I love extra virgin olive oil.
Squeeze in some lemon. Again I don't measure. Maybe you could start with a teaspoon. But it's best to do this by taste. Not lemony enough. Squeeze more. Too lemony? Add a little olive oil. Just add a little bit at a time and you'll be okay.
Season with salt...
...and pepper. How about this happy snowman pepper grinder? I would be turning his head with my right hand, but it's operating the camera.
Toss the beans. Sometimes I literally toss them around in bowl.
But you can use a large spoon or spatula if you'd rather. Be gentle though. You don't want to break the beans.
Place them on a platter and garnish with lemons.
They are fresh and light and delicious.
Enjoy!
I love extra virgin olive oil.
Squeeze in some lemon. Again I don't measure. Maybe you could start with a teaspoon. But it's best to do this by taste. Not lemony enough. Squeeze more. Too lemony? Add a little olive oil. Just add a little bit at a time and you'll be okay.
Season with salt...
...and pepper. How about this happy snowman pepper grinder? I would be turning his head with my right hand, but it's operating the camera.
Toss the beans. Sometimes I literally toss them around in bowl.
But you can use a large spoon or spatula if you'd rather. Be gentle though. You don't want to break the beans.
Place them on a platter and garnish with lemons.
They are fresh and light and delicious.
Enjoy!
That looks really good! We love green beans at our house. We often use Lemon Olive Oil for cooking chicken, fish or shrimp, and it's delcious. You can find all different "flavors" of olive oil at www.oilerie.com. (No, I don't own it or work for them, we just REALLY like their oil!) I wonder if the Lemon Olive Oil would give the same effect when I don't have fresh lemons in the house.
ReplyDeleteThis looks absolutely beautiful!!!! As my mother often says, "it's all about the presentation"....how I usually forget that when I am trying to feed a hungry family! Good for you! By the way, they look delicious too! :)
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