French-Style Green Beans Recipe

French-Style Green Beans Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

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.

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.

Nutrition

Calories per serving:

626 kcal

Daily value:

31%

Servings:

4
  • Carbohydrate, by difference 6 g
  • Protein 56 g
  • Total lipid (fat) 42 g
  • Vitamin A, IU 20 IU
  • Vitamin A, RAE 6 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 1 mg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 9 µg
  • Alanine 3 g
  • Arginine 4 g
  • Ash 3 g
  • Aspartic acid 5 g
  • Betaine 23 mg
  • Calcium, Ca 39 mg
  • Cholesterol 173 mg
  • Choline, total 166 mg
  • Copper, Cu 1 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 19 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 15 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 26 µg
  • Folate, food 26 µg
  • Folate, total 26 µg
  • Glutamic acid 9 g
  • Glycine 3 g
  • Histidine 2 g
  • Iron, Fe 5 mg
  • Isoleucine 3 g
  • Leucine 5 g
  • Lutein + zeaxanthin 4 µg
  • Lysine 5 g
  • Magnesium, Mg 84 mg
  • Methionine 1 g
  • Niacin 11 mg
  • Pantothenic acid 1 mg
  • Phenylalanine 2 g
  • Phosphorus, P 437 mg
  • Potassium, K 633 mg
  • Proline 3 g
  • Retinol 6 µg
  • Selenium, Se 57 µg
  • Serine 2 g
  • Sodium, Na 167 mg
  • Sugars, total 2 g
  • Threonine 2 g
  • Tyrosine 2 g
  • Valine 3 g
  • Water 120 g
  • Zinc, Zn 11 mg
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