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French Beans

Posted By Mimikins ~ Jun 22, 2011 8:50PM


I made this last week and can't remember what I served it with.. but these are so dang gOOd I'd eat them plain.

I've always seen beans cooked in a pot of boiling salted water and while I have no problem with that (actually.. I lied, I do - they taste so bleh when just blanched and kinda make me wanna dislike my greens) this way is just SO much better.

These beans are crisp but tender and have a whole new level of flavor.

Feel free to use french beans or string beans or any beans you like.

There are no rules. And, if there were - I've learned not to play by them.

If you do use string beans make sure to snap the stem ends off. I didn't with the french cause I didn't think it was necessary.


French Beans  (Printer Friendly)

Cook Time - 20 minutes             Servings - 4


1 pound beans (french or string)

1 small onion ( or 2 shallots; thinly sliced)

2 garlic cloves (finely chopped)

4 bacon slices (some grease reserved)

1/2 teaspoon salt

1/2 teaspoon pepper

splash of lemon juice

*I used a palmful of sea salt to season the water I blanched the beans in.



First you need to do two things:

One, get some water boiling in a pot. Pour in some salt (not too much, a rough palmful is good).

Two, take a big bowl - fill it with some water and a whole lot of ice. Set aside.

*Here's a tip I learnt from Anne Burrel - salt the cold water too.

This way your beans are still flavored when shocked in an ice bath.

Then toss the beans in the boiling water and cook for 3-4 minutes.

Taste one - you want to make sure they still retain a mild crunch.

Using a mesh strainer fish them out and put them in the bowl of icy cold water.

This stops the beans from cooking so they retain their bright green color.

Then , in a pan fry some bacon until crisp.

Go ahead and crumble them into bite size pieces.

I used my hands and it looked like this..

Weirdly small but still good! Now..

Wait - STOP - reserve some of the bacon grease.

Then, in the same pan saute the onion slices until translucent over medium-high heat for 5 minutes.

Toss in the garlic and saute another 30 seconds.

It is now time to get this show on the road..

  • Drain beans - toss them with the onion and garlic.

  • Season with 1/2 teaspoon salt + 1/2 teaspoon pepper.
  • Heat until the beans are just hot.
  • Squeeze in a splash of lemon juice.


  • Toss in the bacon.



These were perfectly flavored - the onion was caramelized, the beans were tender yet slightly crisp and the bacon bits ran through them rendering all that good meaty flavor..

Oh! drool.



Filed in: Sides, Dinner ~ Tagged with: french beans, sides, green beans, dinner, bacon
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