Blue Lake beans with garlic, shallots, butter, olive oil. That’s it, super simple and delicious. When they’re this good, why mess with them too much?
|Slightly amazed I can get decent green beans all year long.|
I snipped the beans and blanched them in salted water until cooked but still snappy. Dropped them in an ice bath to retard the cooking process. Drained them and let them air dry.