Blanched green beans

4 servings

30 minutes

Blanched green beans are a true embodiment of the sophistication of French cuisine. The simplicity and elegance of this dish lie in the careful treatment of the ingredient — young beans that retain their natural crunch and freshness. Blanching preserves the bright green color of the pods and highlights their soft, sweet flavor with a hint of nuttiness. This cooking method was popular in classic French gastronomy, where the naturalness of ingredients is valued. Blanched beans can be served as a standalone side dish complementing meat and fish dishes or used in fresh salads, adding textural contrast and pleasant juiciness. The perfect combination of lightness and health makes it indispensable on the table for healthy eating enthusiasts.

Energy value per serving

• Calories: 42
• Proteins: 3.5g
• Fats: 0.3g
• Carbohydrates: 6.3g

Ingredients

• Green beans: 700 g
• Water: to taste

Cooking steps

1. Trim the tips of the thin beans. Cut the wide, flat pods diagonally into strips 2-3 cm wide.

   Required ingredients:

   • Green beans: 700 g

2. Boil chopped beans in salted water for 2-3 minutes, and whole pods for 4-5 minutes, until almost tender. Drain the water immediately (if the beans are not used right away, it's better to rinse them in cold water).

   Required ingredients:

   • Green beans: 700 g
   • Water:  to taste