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loves | by smitten kitchen
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Green beans, though these are technically their skinnier cousins, haricot vert, are one of those things I hated as a kid (though I can't remember my mom ever making them) because they were, without fail, over-cooked with a olive green/greyish pallor, from terrible places like cans or frozen food bags. It wasn't until I started making them myself (3 minute blanche ONLY and then a cold water bath, 4 for the full size ones) that I realized they were actually good when the life hadn't been cooked out of them. Also, they stay green.

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Taken on April 30, 2007