Thursday, September 29, 2016

Green Beans with Shallots and Proscuitto




Green Beans are often dismissed as too bland, too overcooked, and too boring a vegetable.
However, done right, they are crisp, full of flavour and delicious.
They also lend themselves to added flavours that enhance and delight.
My husband was never a fan of green beans, having had to pick them as a child and 
from having been served bland, canned green beans too often in his travels.
When served like this, he asks for seconds!

I'll not give any quantities as this will depend on how many you are serving and the ratio you prefer. of prosciutto and shallots to beans
  • Green Beans - snip the stem end of each bean and leave whole or cut into 2 inch lengths
  • Several slices of prosciutto or lean bacon,
  • 1 tablespoon butter (this adds another layer of flavour)
  • 1 shallot finely diced (you can use a sweet onion if you don't have shallots)
  • Fresh, chopped basil (optional)
  • Fresh Parmesan cheese, shaved with a potato peeler.

**The key to perfect green beans is cooking them only until crisp/tender and still bright green.**
  1. Place the beans in a pot with an inch of  barely simmering, lightly salted water. Cover and let them steam for a few minutes, checking often to make sure they are not overdone.  This doesn't take long.
  2. Drain the water and plunge the beans into ice water to stop the cooking. Drain again and set aside.
  3. Fry the prosciutto  or diced bacon in a frying pan until crisp.  Remove to paper towel. Keep some of the fat in the pan.
  4. Add the  butter and chopped shallots  to the pan and saute until tender.
  5. Add the green beans, cover and cook until they are hot.
  6. Place beans in serving bowl and top with crumbled prosciutto or bacon and shaved Parmesan and serve immediately

1 comment:

  1. Totally agree. Green beans are great when properly cooked (i.e., lightly) and tossed with a bit of bacon or prosciutto and Parmesan. I also like to saute the cooked beans a few minutes in butter and a clove of chopped garlic.

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