Green Bean Bundles Recipe
Ingredients
| 8 ounces haricot vert beans or other tiny, young green beans | ||
| 1 yellow squash, about 1 1/2 inches in diameter | ||
| Olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Tarragon leaves | 1/4 Teaspoon, crushed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place beans in colander; rinse well.
Snap off stem end from each bean; arrange beans in 8 stacks, about 10 to 12 beans per stack.
Cut eight 1/2-inch-thick slices of squash; hollow out with spoon to within 1/4 inch of rind.
Thread bean stacks through squash pieces as if each piece were a napkin ring.
Place steamer basket in large stockpot or saucepan; add 1 inch of water.
Place bean bundles in basket.
Cover.
Bring to a boil over high heat; steam 4 minutes or until beans are bright green and crisp-tender.
Add water, as necessary, to prevent pan from boiling dry.
Meanwhile, heat oil in small skillet over medium-high heat.
Cook and stir garlic and tarragon in hot oil until garlic is soft but not brown.
Transfer bean bundles to warm serving plate and pour garlic oil over top.
Season to taste with salt and pepper.
Garnish, if desired.
Snap off stem end from each bean; arrange beans in 8 stacks, about 10 to 12 beans per stack.
Cut eight 1/2-inch-thick slices of squash; hollow out with spoon to within 1/4 inch of rind.
Thread bean stacks through squash pieces as if each piece were a napkin ring.
Place steamer basket in large stockpot or saucepan; add 1 inch of water.
Place bean bundles in basket.
Cover.
Bring to a boil over high heat; steam 4 minutes or until beans are bright green and crisp-tender.
Add water, as necessary, to prevent pan from boiling dry.
Meanwhile, heat oil in small skillet over medium-high heat.
Cook and stir garlic and tarragon in hot oil until garlic is soft but not brown.
Transfer bean bundles to warm serving plate and pour garlic oil over top.
Season to taste with salt and pepper.
Garnish, if desired.
Chef
