When I had a big garden I used to grow lots of these slender filet beans. This variety had to be picked when the bean was very small, only up to pencil thickness. They do freeze well if you can not eat them fast enough. They are a little pricey in the grocery store but they are a tender and crunchy treat.
Green Beans A L'Anglaise
- filet beans, 1/8 inch thick
- unsalted butter
- savory or any other herb of your choice
- salt and pepper to taste
Bring salted water to a boil; add trimmed beans (I like to leave the tail on) and cook for just a few minutes (the salt sets the green color). Drain beans and cool under cold running water or place in a bowl filled with ice cubes to stop the cooking process. The beans will have a beautiful dark green color.
When ready to serve, heat a little butter and saute beans briefly. Add seasonings of your choice before serving. I also like to snack on them after they have cooked briefly without any seasonings.
Recipe by cooking with aunt juju