My parents used to always cook the hell out of string beans, and they still do to this day. When I first starting cooking haricot verts/string beans I knew I wanted them to be cooked with the slightest hint of crispness in order to taste the clean refreshing flavor that they have. I take great care in blanching these in boiling water, to ensure that they are on the cusp of being perfect. It takes a few times before you get the hang of it, but you basically have to keep test tasting them. <br /> <br />I like to let them cool off, then I add them to a spicy "angry" Arrabiata fresh tomato sauce that has reduced down to a nice consistency. Instead of plunging my tomatoes in boiling water, I like to give them a quick fire roasting over the stove, this ensures that you obtain some of that smoky flavor that the skin has from the flame. Once the dish is done I let it sit for an hour or so, and it intensifies in flavor. I personally think they're amazing when they've sat in the refrigerator over night. <br />This is easy to make, and makes for a great accompaniment to a dinner party. I remember bringing them to a BBQ one summer, and the whole platter disappeared in minutes. My parents still prefer their vegetables overcooked, but I can't argue with them, I can only make their recipes better with my own ambition.

Share: