Blanched Green Beans

Summary

Ingredients

• 500 g beans, reen, (princess beans), fresh, if possible the same lenth and thickness
• 1 shallot (s), finely chopped
• 1 clove (s) garlic, cut very finely
• 1 tablespoon olive oil the best quality
• 6 tablespoon vegetable broth
• salt and pepper
• Water with pieces ice to quench

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Instructions

1. Remove the stalks of the beans, wash the beans and add them to the boiling salted water. Since the cooking process is interrupted immediately, leave the plate on the highest setting. When the water boils again, after 4-6 minutes, depending on the thickness of the beans, strain them and immediately pour them into a larger bowl with ice water so that the boiling process is interrupted and the green color remains. After a few minutes, take the beans out of the water, dry them on a cloth and store them in a cool place until you can use them again.
2. To finish cooking, fry the shallots and garlic in the oil for approx. 5 minutes until translucent, add the beans, turn several times and pour in the vegetable stock. Bring these to the boil with all the ingredients for 2-4 minutes until the beans are still firm to the bite.
3. I think the beans have to be cooked al dente, similar to pasta. Now season with salt and pepper. Green beans need a lot of salt, so be sure to season them now.