I am guilty of preferring my French beans with garlic. I do not care what type of main course it accompanies but my haricot verts must have garlic to make them exceptional. This is the way I was raised to cook them, garlic them and eat them.
- As much green beans as you like or need
- Minced garlic cloves. It is important to remove the garlic’s germ to make it my way
- In boiling water plunge the French beans and immediately add salt. The salt will help in keeping the green color. I know that bicarbonate of soda does the same but we are cooking savory and not doing chemistry. I had a chef who loved cooking French beans with bicarbonate of soda, a client asked me how come his beans never got this “beautiful” green color at home. I could not provide a proper answer but I went back to the kitchen and unceremoniously threw away the bicarbonate of soda.
- Cook until tender but still firm, like al dente. Because of altitude it takes me 10 minutes
- Drain the beans
- Melt butter in a pan, add garlic and cook for 30 seconds. Add the French beans and cook until well coated. Do not let the garlic colored or burn
- Serve at once.