BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

HARICOTS VERT

Ingredients:

1 pound haricot vert
2 quarts water
3 Tablespoon sea salt

Method:

Clean beans by cutting off stem end and inspecting for damage; keep whole for blanching; wash beans gently under running water; meanwhile place listed water and salt in a large pot and bring to a boil; place the beans in the boiling water and cook to blanch, approximately 1 minute; test doneness periodically; remove beans from water and place in a bowl of equal parts, ice and water to stop the cooking process; drain well and place in a dry bowl; beans are now ready for desired finished cooking method.

TO RECIPES

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