I adore green beans! I am particularly fond of the french fillet bean the Haricots Vert. This thinner and more delicate bean variety lends itself well to simple preparation and excellent taste. This is the first year I have grown this variety, some of you will recalll that I tried out a trellising variety (normally the French fillet are bush beans). The vines are not quite as hearty as their more generic cousins, but once established, they really produced! I have gathered quite a few beans already…some to enjoy (as in the recipe below) and some to blanch and freeze so that even in the depths of winter I can have the invincible summer…I mean invincible Haricot Vert!
Hericots Vert Lyonnaise
16 Cups of water
1 tablespoon of sea salt
1 1/2 pounds fresh green beans, rinsed and trimmed
3 tablespoons unsalted butter
1 clove garlic crushed
1 large red onion, slived in rings
1 pinch dried thyme
2 tablespoons red wine vinegar
freshly ground black pepper(to taste)
freshly ground nutmeg (to taste)
1 tablespoon finely minced parsley
In a large pot, bring slated water to a boil. Carefully drop by handfuls, green beans into boiling water. Return water to a boil for 5 minutes. Immediately drain and shock the beans in ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.
In the same pot, heat the butter and lightly brown the garlic. Remove from heat and set aside for 20 minutes.
Remove the garlic from the butter and discard it. To the butter add onions and thyme. Cover the pot and braise the onions over medium heat for 5 minutes or until soft and transparent. Increase the heat to medium high and remove the cover to caramelize the onion.
Stir in the green beans. After 1-2 minutes, deglaze the pot with the vinegar. Season to taste with salt pepper and nutmeg. Sprinkle the parsley over the beans and serve.