|This time of year all I do is trim, blanch, freeze, trim, blanch, freeze.|
|I was a little excited since last years wasn't nearly as good!|
The beans have been coming on for a solid couple of weeks now, but the high heat and lack of rainfall are slowing them down. Even if I water them enough to boost my water bill by $100, it still isn't enough to make up for no rain. I can't even imagine how expensive and difficult it must be for the farmers in our region to irrigate. I really like haricots verts with their fresh, grassy bean taste, and they are just as easy to grow as regular green beans. This variety you see in the picture getting prepped is called Maxibel, a bush variety. The pole beans should be starting soon, too. Bean City.
|Haricots Vert, or Green Beans with Orange Oil|
in my favorite Sophie Conran bowl .
Haricots Verts with Orange Oil
My favorite way to treat any kind of green bean, French or not, is to blanch in very highly salted water for about 3 minutes if they are going to be drained and frozen, or 4 minutes if they will be eaten soon. Use a big pot of water so the water doesn't stop boiling when you add the beans. You only need to remove the end that was attached to the plant, the blossom end is a pretty curlicue and fine to eat. Put more salt than you think you need in the water. If you are using a gallon and a half of water, use at least 4 Tablespoons of kosher salt in the water. Have a big bowl of ice water ready to shock or chill the beans as soon as you remove them from the boiling salt water.
If you are going to freeze them, pack them in freezer bags in portion sizes, label and date, and freeze.
If you are going to eat them, heat some orange flavored olive oil, or some olive oil with some orange zest added in a medium saucepan. Use enough to coat the amount of beans you plan to eat. Toss in the beans, stir well to coat with the oil, and saute over medium heat until they are reheated through and are as tender as you and your family like them. Taste for salt; they may need none since they were blanched in salt water. Serve and swoon.