Serves8
- Active Time:25 min
- Start to Finish:25 min
February 2004
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1 1/2
pound
green beans, stem ends trimmed
-
1
tablespoon
olive oil
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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.
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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.
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. When salting water for cooking, use 1 tablespoon of salt for every 4 quarts of water.
