Green beans with toasted garlic

by Stephanie Weaver on August 8, 2011

Green beans with toasted garlic Haricots VertsSometimes the simplest is also the best. Simply cooked fresh farmer’s market green beans (French haricots verts) are served with garlic toasted briefly in olive oil. Voila!

This dish is courtesy of Angela Billows, who writes Provence Calling. Angela and her family were our gracious hosts for my 50th birthday lunch in Provence, and she made these fabulous, and utterly simple, green beans. Since green beans are in season right now, try this great preparation. I couldn’t believe how tasty it was, and super easy!

Angela’s Haricots Verts

16 oz. (450 g) fresh green beans
1 T. (15 ml) olive oil
3 cloves garlic
sea salt
cracked black pepper

Wash the beans, trim off the stem ends and any bad bits, and cut in half or thirds.

Bring a large pot of water to a boil and add a good sprinkle of salt. Toss in the beans. Cook just a few minutes; they should still be bright green and crisp, but soft enough to chew.

While the beans are cooking, make an ice water bath: a deep bowl with cold water and some ice cubes. As soon as the beans are cooked properly, drain them and immediately put them into the ice water. This stops the cooking process so they stay crisp and hold their color.

Peel the garlic cloves and mince finely.

In a small sauté pan, heat the olive oil. Add the garlic (you should hear a bit of sizzle but not too much) and stir for 30 seconds, then remove the pan from the heat.

Drain the beans well, then toss in a serving bowl with the garlic oil. Add sea salt and cracked black pepper to taste.

Print Friendly

Previous post:

Next post: