This is my recounting of the classic French method of blanching and refreshing green beans which are the first steps for all green bean dishes
and for that matter all French green vegetable dishes. This recipe is intended for the green beans found in US supermarkets:
about one quarter inch in diameter and three to six inches long. If you have smaller beans like those sold in France,
cut the blanching time to three minutes and enjoy them!
Ingredients:
Half a pound or about 250g of green beans will make two cups when cut up and will serve four. Using a large pot of water as described below
seems an invitation to cooking more beans so if you can find good use for them, such as in salads or other hot dishes, consider cooking
as much as a pound. The green beans should be whole and not yet have their stems removed. After they are blanched they
will keep perfectly in ziplocs or plastic containers in the refrigerator for twentyfour hours.
One teaspoon of salt for every quart of blanching water
Cold water and ice
Method:
Bring a large pot of salted water to a boil over the highest heat you have available. I use an eight quart saucepan about
three quarters full. Add the uncut whole green beans to the pot and watch for it to return to the boil.
Begin timing when it does boil and cook the beans for six minutes. While the beans are cooking fill a large bowl with water and ice.
Leave this bowl near the sink or in it if you have a double sink. Place a colander in the sink or other half of your double sink.
When the blanching is done pour the beans into the colander. Let the water drain off, promptly put the beans in the ice water
and stir them around with your hand to help them cool quickly. After no more than one minute strain the beans in the colander again and pat dry.
You may store the beans uncut in ziplocs or plastic food storage containers for twentyfour hours if you like. When you are ready
trim off the stem ends and cut them into a size that suits you. They will store as well after trimming and cutting.
