Victoria's Haricots Verts With Sliced Shallots

Victoria's Haricots Verts With Sliced Shallots

Good beans can take from 2 to 10 minutes to cook, depending on the variety and the stage of development.  Those that require the least amount of cooking time are the best.  Don’t be alarmed at the quantity of salt required.  The beans require a large quantity of boiling water and the shorter their cooking time, the more salt is necessary to season them only delicately.  Nearly all of the salt is discarded with the cooking water. 

INGREDIENTS

1 1/2 Pounds Haricot Verts (French For Green Beans)

1 Large Sliced Shallot

1/4 Cup Kosher Salt

4 Tablespoons Cold & Diced Unsalted Butter

Put the beans and sliced shallot in a large-size saucepan.  Sprinkle the salt over beans and shallots.  Boil water in a teakettle.  Pour boiling water over salted beans and shallots.  Turn heat to high and boil, uncovered for 2 to 10 minutes (depending on the freshness of beans) until barely tender.  Remove a bean at 2 minutes cooking time and bite into it to test.  When done, remove from heat and drain.  Place back in saucepan over high heat for a few seconds to dry them out.  Remove from heat.  Add unsalted butter.  Toss until all butter is absorbed.  Transfer to serving bowl.  Serves 4

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