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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1 1/2 lb green beans, stem ends trimmed |
1 tablespoon olive oil |
Directions:
1. Force beans, stemmed ends first, through frencher (if using; see cooks' note, below), then diagonally halve crosswise. Blanch beans in a 6-quart pot of >boiling salted water , uncovered, until crisp-tender, 1 to 2 minutes. Drain beans in a colander and transfer to a bowl of ice and cold water to stop cooking, then drain well.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beans, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.
3. Cooks' notes: ·If you do not have a frencher, beans can be cut diagonally into 1 1/2-inch pieces instead of frenched. ·Beans can be blanched, cooled, and drained (but not sautéed) 8 hours ahead and chilled, covered.
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