Green beans are a vegetable that is 50% starchy, which makes it impossible to eat raw.
But how do you cook it correctly to sublimate it with ease?
Laurent Mariotte and his columnists answer us on the program La Table des bons vivants.
Green beans are one of the favorite vegetables of the French.
Some buy it canned or frozen, some prefer it fresh.
But how do you cook them when they are fresh?
To enjoy them at best and with ease, Laurent Mariotte and his columnists give some advice on the program
La Table des bons vivants
.
>> Find La Table des bons vivant in podcast and in replay here
Al dente
Much like pasta, beans have different cooking methods to suit different recipes and everyone.
"I find overcooked green beans boring," notes Olivier Poels.
"To avoid this, the secret is to cook them in salted boiling water for a maximum of 12 minutes and immediately, they must be cooled in ice water."
An ideal recipe for salads.
Soft beans
For Laurent Mariotte on the other hand, "beans are eaten soft and well cooked, especially when you make a pan-fried Provençal style or with tomato and bacon."
To do this, blanch them in boiling salted water for six minutes.
Then brown the beans in a pan over low heat with fat such as oil or butter and covered for about twenty minutes.
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Without shelling
"You can also cook your fresh green beans like at the Miznon restaurant in Paris," says Charlotte Langrand. "To do this, you quickly put them in water, allow about twelve minutes, without having shelled them, then you place them on the plancha with olive oil, garlic and a lot of lemon. Then we eat them by hand. " And everyone manages at the tasting to get rid of the hard bit.