String Beans Recipe

Created by West Beck HS, Charlotte, NC | Maggie Baker, 2014-2016 | Edited by Delphine Remy

Yields: 4-5 servings | Total time: 20 minutes

Reinvent the green bean casserole! This one is so much better!

Ingredients:

• 1 teaspoon salt
• 1 lb. string beans “tails removed”
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons diced shallots
• 2 tablespoons minced garlic
• ¼ teaspoon chopped fresh rosemary
• ¼ teaspoon grated lemon zest
• Spritz of fresh lemon juice

Instructions:

• Fill a 4-quart pot with water about ¾ full and bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch them for 3 minutes.
• Drain the string beans and place them in ice bath to stop cooking and to preserve the color.
• In a sauté pan over medium heat, heat the olive oil. Add the shallots, the garlic and the chopped rosemary and sauté for about 3 minutes.
• Deglaze the pan with ¼ cup of water.  Add the blanched string beans and a pinch of salt. Taste for doneness.
• Add lemon zest and spritz of lemon juice.
• Serve immediately! Mmmm DELICIOUS!