French Filet Beans with Browned Butter and Pine Nuts
The secret to this recipe’s rich, nutty flavor is the browned butter. Watch the butter carefully as it cooks to make sure it doesn’t burn. You can also substitute fresh mint for the oregano for a different flavor. Yield: Makes 4 to 6 side dish servings
- 1 pounds French Filet Beans (haricots verts), trimmed
- 2 ½ tablespoons unsalted butter
- ½ cup pine nuts
- 1 tablespoons fresh oregano, chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
Instructions
- Have ready large bowl ice water. In large pot of boiling salted water, blanch filet beans until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Filet beans can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
- In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add filet beans, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
(Via Epicurious | November 2007 by Melissa Clark)
