Sunday, September 21, 2008
Regardez! Mes haricots verts
My favorite way to eat green beans is like how my Granny Ruby cooked 'em: with some bacon grease and a little more bacon grease. Whenever I'm making something fancy for dinner, however, I make 'em a little different. Like this:
Joltin' Django's Special-Sporty Green Beans
1 lb fresh green beans
1 16 ounce can stewed tomatoes
2 large garlic cloves, sliced
2 tablespoons olive oil
1/4 cup red wine
Red pepper flakes
Snap stems from green beans. Place beans in a pot and cover with water. Bring to a boil and blanch for 6-8 minutes. Strain beans and place in a bowl of ice water (this will stop the cooking process and ensure crisp beans).
In a large non-stick skillet, heat olive oil to medium. Sauté garlic for 1 minute. Strain beans and add to skillet, stirring to ensure beans are well coated with olive oil. Add tomatoes, wine, and red pepper flakes. Lower heat to medium-low and allow sauce to thicken (8-10 minutes).
My green beans were a perfect accompaniment to the grilled pork tenderloin I grilled this evening. You should've been here.