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Romano Beans w/ Red Onion | Chinese Four Season Beans | Haricots Verts aux Noisettes  Storage
Store beans dry (unwashed) in a plastic bag in the refrigerator for 1 week to 10 days. FreezingBlanch washed and chopped beans in boiling water for 1 minute. Plunge into an ice water bath to cool. Drain and pat dry with clean dish towels. Freeze in quart-sized freezer bags. Recipes
 Romano Beans with Red Onion, Oil & Vinegar
- 1 lb or so beans
- 2 Tbsp red wine vinegar
- 2 Tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- salt & pepper
This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish. When Tim was working at a farm in Tuscany, this dish was on the table every single day, and everyone would add the oil and vinegar to their own liking. Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature. Chinese Four-Season Beans- ¼ cup canola oil
- 1 lb. green beans
- 2 cloves garlic, chopped
- 2 small hot red chili peppers, chopped, or 1 Tbsp chili-garlic paste (optional)
- 1 inch ginger, chopped
- 3 Tbsp Soy Sauce
- 1 Tbsp rice wine
- 1 Tbsp sugar
- 1 tsp sesame oil
Heat the oil in a large fry pan on high. Add beans in batches (as to not crowd the pan) and stir fry until softened (about 3 minutes), and set aside. The beans should be slightly crispy on the outside and still a bit crunchy, not mushy. Drain all but 2 Tbsp of the oil. Sautee the garlic, chili and ginger for 30 seconds, until the garlic just begins to brown. Add liquid ingredients and simmer over high heat until the sauce thickens. Add the sautéed beans, stir well and serve. Haricots Verts aux Noisettes- 1 lb haricots verts (slender young green beans)
- 3 Tbsp butter
- 1/4 cup chopped raw hazelnuts or blanched slivered almonds
- salt & pepper
Bring a large pot of salted water to a boil. Toss in the beans and boil for 5 minutes. They should be cooked but still a bit crunchy. Drain and plunge into ice cold water to stop them from cooking further. This can be done well in advance of serving. When ready to serve, heat the butter in a wide skillet over medium-high heat. Toss in the nuts and toast them until they and the butter are getting slightly brown. Throw in the beans and saute them until hot and well coated with the butter. Season with salt & pepper and serve immediately. Goes particularly well with meat-and-potatoes type meals.
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