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.

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.

Nutritional Facts

Total Fat
42g
60%
Sugar
2g
2%
Saturated Fat
15g
63%
Cholesterol
173mg
58%
Carbohydrate, by difference
6g
5%
Protein
55g
100%
Vitamin A, RAE
6µg
1%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
40mg
4%
Choline, total
166mg
39%
Copper, Cu
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
26µg
7%
Iron, Fe
5mg
28%
Magnesium, Mg
84mg
26%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
436mg
62%
Selenium, Se
57µg
100%
Sodium, Na
166mg
11%
Water
120g
4%
Zinc, Zn
11mg
100%

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!