A simple green bean side dish is an excellent counter to the multi-step, sink full of dishes fare we love and labor over. We use this dish to accompany time-consuming main courses that require all of our attention.
These green beans can be served at room temperature, which means you can make them ahead of time. You can even blanch the beans the night before and simply make the oil when you have a moment.
Once dressed, platter them up and let the dish sit on the counter. There, they will gamely wait for the other dishes to catch up.
Makes: 4 6 oz portions
Time (with prepared puree): 30 minutes
lb whole, fresh green beans
5 cloves garlic, minced
1 cup vegetable oil
3 tsp sea salt
2 tsp white pepper
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
WHAT TO DO
Blanch the green beans in a large pot of salted boiling water for 45 seconds, strain and place in a bowl of ice water to maintain their crisp.
Once cool, strain the beans and place them in a mixing bowl.
Heat oil in a small wok or sauce pot on high. When the oil starts to travel, add garlic, salt and white pepper. If a light plume of smoke rises, the oil is too hot – remove the pot from the burner and wait one minute before replacing the pot onto the burner.
Let the garlic cook for 2 minutes, stir occasionally. Turn the heat off but keep the pot on the stove. The garlic will continue cooking.
Let the oil cool slightly– about three minutes.
Pour the warm garlic oil over the beans and toss.
Garnish with fresh herbs or serve as it is.
Add one teaspoon of chili flakes to the oil. If you want your beans spicier, add the chili flakes when you add the garlic. If you want just a touch of heat, wait until you take the oil off of the heat to add the flakes.
Garnish with a chopped tomato salad for color
Sear off a side of fish or grilled prawns. Add a starch (potatoes will do just fine) and pour a glass of Marsanne Rousanne.