finishing touches for snap beans
(from the victory garden cookbook, by marian morash)
I both steam and blanch fresh snap beans. When I have a a large number of beans to cook, I usually blanch them in a big kettle of water, adding the beans gradually to keep the water boiling. I steam small amounts of beans. Steaming keeps them a bit drier, but, frankly, both methods retain the bright color, texture and bean flavor that overcooking destroys. Cooking time is determined by the vegetables' size and freshness. The best way to gauge is the taste test: it never fails.
Before combining with other ingredients, toss in a moderately hot frying pan to evaporate moisture, then proceed. If you're heating beans iwth butter, after evaporating the moisture, add the butter to the beans and toss together, but do not saute or the beans may turn an unappetizing brown and become bitter-tasting.
With Butter:
Toss beans with melted butter in a ot saute pan. (Use 2 tablespoons butter per pound of beans). Turn over or toss beans so that beans and butter do not burn. Season with salt and pepper.
With Onions:
Lightly brown chopped onions in butter, add beans, and toss until thoroughly coated with butter adn onions
With Butter and Cream:
Toss cooked beans iwth butter, then pour in approximately 1/2 cup heavy cream per pound of beans. Heat cream just long enough to coat the beans.
With Almonds and Cheese:
Lightly brown slivered almonds in butter. Toss beans with butter, and sprinkle with rated Parmesan cheese or grated Parmesan and Swiss cheese combination. toss in with almonds. Season to taste.
Before combining with other ingredients, toss in a moderately hot frying pan to evaporate moisture, then proceed. If you're heating beans iwth butter, after evaporating the moisture, add the butter to the beans and toss together, but do not saute or the beans may turn an unappetizing brown and become bitter-tasting.
With Butter:
Toss beans with melted butter in a ot saute pan. (Use 2 tablespoons butter per pound of beans). Turn over or toss beans so that beans and butter do not burn. Season with salt and pepper.
With Onions:
Lightly brown chopped onions in butter, add beans, and toss until thoroughly coated with butter adn onions
With Butter and Cream:
Toss cooked beans iwth butter, then pour in approximately 1/2 cup heavy cream per pound of beans. Heat cream just long enough to coat the beans.
With Almonds and Cheese:
Lightly brown slivered almonds in butter. Toss beans with butter, and sprinkle with rated Parmesan cheese or grated Parmesan and Swiss cheese combination. toss in with almonds. Season to taste.