"Frenching," or splitting beans lengthwise, adds a refined touch to a rather common vegetables; you can make this dish doubly elegant by using a combination of fresh green and yellow (wax) beans. Roasted garlic melts into a sweet, flavorful sauce enriched with the heart-healthy properties, and flavor, of extra-virgin olive oil. Happily the sauce can be made ahead of time, reheated briefly, and tossed with the beans.
Serves 6
1 large head garlic
1 1/2 pounds string beans: a mixture of green and yellow
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1. Preheat oven to 400 degrees F.
2. Wrap garlic in a large piece of foil to make a pouch, and seal top tightly. Place in a pie tin and roast for 1 hour. Remove from oven. Cut garlic in half horizontally and squeeze out the pulp. Set aside.
3. Trim tips of beans. Wash thoroughly. Using a small sharp knife, cut beans in half lengthwise, following the seam of the bean.
4. Bring a large pot of salted water to a boil. Add beans and cook over high heat for 8 minutes, until tender.
5. Meanwhile, heat oil in a small skillet. Add 2 tablespoons garlic pulp and stir until garlic dissolves. Add 3 tablespoons boiling water from the beans and cook for 1 minute, until sauce thickens a little. Set aside.
6. Immediately drain beans in colander, shaking off excess water. Place hot beans in a bowl and toss with garlic sauce that has been briefly reheated. Add kosher salt and freshly ground black pepper to taste. Stir to coat beans thoroughly. Serve hot.
Recipe by Rozanne Gold. Healthy 1-2-3
ORDER HEALTHY 1-2-3 from AMAZON.COM
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