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French-Style Green Beans Recipe
Jan 04, 2012 @ 5:47 PM
Posted by
Daily Value: 9%
Servings: 4
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 187Daily Value: 9%
Servings: 4
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 18g | 27% |
| Saturated | 11g | 55% |
| Trans | 1g | 0% |
| Carbs | 8g | 3% |
| Fiber | 3g | 12% |
| Sugars | 3g | 0% |
| Protein | 2g | 4% |
| Cholesterol | 46mg | 15% |
| Sodium | 580mg | 24% |
| Calcium | 46mg | 5% |
| Magnesium | 27mg | 7% |
| Potassium | 231mg | 7% |
| Iron | 1mg | 6% |
| Zinc | 0mg | 2% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 16mg | 27% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 34µg | 9% |
| Vitamin B12 | 0µg | 1% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 17µg | 21% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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This simple French inspired green bean recipe, adapted from Mrs. Beeton’s Book of Household Management, a frequently consulted guide on cooking and etiquette in England published in 1861, was a side dish served at dinner feasts during the Edwardian and Victorian periods.
INGREDIENTS
- 4 cups haricots verts, trimmed
- 1 tablespoon salt, plus more to taste
- Pinch of baking soda
- 3 ounces unsalted butter
- Pepper, to taste
- Juice of ½ lemon
DIRECTIONS
Cut each bean into 4-6 pieces, according to size, cutting them lengthways in a slanting direction, and, as they are cut, put them into cold water, with a small quantity of salt dissolved in it. Measure ½ gallon water into a saucepan, with salt and soda in the above proportion and bring to a boil over high heat.
Put in the beans, keep them boiling quickly, with the lid uncovered, and be careful that they do not get smoked. When tender, which may be ascertained by their sinking to the bottom of the saucepan, take them up, throw them into a colander.
Once drained, put them into a stewpan, and shake over the fire, medium heat, to dry away the moisture from the beans. When quite dry and hot, add the butter, salt, pepper, and lemon juice; keep moving the stewpan, without using a spoon, as that would break the beans. When the butter is melted, and all is thoroughly hot, serve.
Recipe Details
Adapted from “Mrs. Beeton’s Book of Household Management” by Isabella Mary Mayson (S.O. Beeton, 1861)
Servings: 4Total time: 25 minutes
Cuisine: British
