HARICOTS VERTS WITH PIGNOLI

Haricots Verts with Pignoli

This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.

Why use a bamboo steamer basket? Bamboo is less conductive than metal, which means food cooks with circulating steam, rather than from contact with the steamer itself. The beans cook evenly to a bright, beautiful green.

  • HARICOTS VERTS WITH PIGNOLI
  • Servings: 2-4
  • Time: 0hr 25mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
Add an inch of water to a 12-inch tri-ply sauteuse/everyday pan. Bring to the boil over high heat while preparing beans (6-8 minutes). A bamboo steamer basket will set over the boiling water.
12 ounces green beans (harigots verts), tips angle snipped Add beans to a 10-inch bamboo steamer basket; cover with its lid. Place over the now boiling water; decrease heat to medium high. Steam just until the beans are tender and a brilliant shade of green (7-8 minutes). Remove basket, dispose of cooking water; transfer beans from the basket to the now empty pan (off heat). Meanwhile, toast the nuts. After steaming, the beans could be transferred to a mixing bowl, but reusing the pan reduces clean up.
1/4 cup pine nuts (pignoli), or cashews Spread evenly on a little toaster oven pan. Toast at 300°F just until fragrant (4-5 minutes), monitoring closely to avoid burning. Set aside. Toasting amplifies flavor and lightens texture, but pine nuts are easily burned.
1 teaspoon salted butter Add to beans, along with toasted pine nuts; toss to coat. Serve hot, warm, or cool. A light coat of butter just before serving freshens the flavor and adds dimension.

 

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