Properly Blanched Haricots Verts
The goal is a bright, vibrant bean that remains firm enough to hold its own against a dressing or a quick sear. If they turn olive-drab or go limp, they stayed in the water too long.
Watch the water, not the clock.
Haricots verts are delicate; have your ice water ready before the pot even hits the stove so you can pull the beans the moment they hit the right shade of green.
- Large stockpot
- Large mixing bowl
- Spider strainer or slotted spoon
- Colander
What goes in.
- 1 lbfresh haricots verts, ends trimmed
- 2 tbspkosher salt
- 2 cupsice cubes
Immediate Chilling
Moving the beans from boiling water directly into an ice bath stops the internal heat instantly. This prevents the residual energy from turning the beans mushy.
The method.
Prepare the bath
Fill a large bowl with water and the ice cubes. Keep this set aside near your stove.
Salt the water
Bring a large pot of water to a rolling boil. Add the salt; it should taste like seawater.
Boil the beans
Drop the trimmed beans into the water. Cook for 2 to 3 minutes. The color will brighten significantly within the first minute.
Test for doneness
Remove one bean. It should be tender but still possess a distinct snap when bitten.
Shock
Use a spider strainer to pull the beans directly from the boiling water into the ice bath. Let them sit until completely cold, about 2 minutes.
Drain and dry
Remove from the ice water and spread them on a clean kitchen towel. Pat them dry before serving or tossing with butter.
Other turns to take.
Lemon and Herb
Toss the blanched, dried beans with melted butter, lemon zest, and fresh tarragon.
Garlic Sauté
After blanching, finish the beans in a hot pan with a tablespoon of olive oil and sliced garlic until the garlic turns golden.
When it doesn't go to plan.
Trim only the stem end; leaving the tail end on looks more refined.
Don't overcrowd the pot; if you have more than a pound, work in two batches.
If the beans look dull or brownish, you have overcooked them; next time, pull them 30 seconds earlier.
The ones that keep coming up.
Can I blanch these ahead of time?
Yes. Once blanched and dried, they keep in the refrigerator for up to 24 hours in an airtight container.
Why use so much salt?
The salt seasons the interior of the bean, which is difficult to do once they are already cooked.
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