This is one of my favorite ways to cook green beans – five ingredients, a pot. Now I know some of you are married to the traditional way of cooking green beans, but if you are in the market for a new version, give this recipe. It's pretty easy that you could do a test trial before the Thanksgiving day if you want. I cook green beans a few times a week at certain times, and this version with the slightly capricious combination of ingredients is the one I'm going back over and over again. It is light and bright, healthy and delicious. I just cook a bunch of chopped leeks (or pieces) until it's golden and a little crispy, shed some chopped dill, and then add the green beans. Do your best to avoid overcrowding and you're ready.
While I have written this recipe as more than a side plate – you can easily knock it up to the main dish state. Sometimes I use red beans to fill the omelettes (along with some goat cheese). Alternatively, you can throw a tofu, tempeh or seitan in a saucepan (sautéed up to nicely rosé or gold in front of time) along with green beans. Or you could make a main dish salad serving the beans over slightly dressed lettuce. Many instructions to get this.
As noted in the chapters below, this is best done in the class just before serving. I do not like hot green beans after having sat for a long time – losing vitality, and the texture and taste change as they sit ready. You can make this recipe one day ahead of time by first cooking leeks and dill and putting them aside. And instead of cooking the green beans in the pot, wrap them in a pot of boiled, well-salted water for about a minute. Drain and place the beans in a large bowl of ice to stop cooking. Drain and leave aside until you are ready to use. Combine the ingredients before serving them – you can do them at room temperature or heat them quickly in a saucepan or a saucepan before serving them.
And I think this is self-evident, but try to look for good green beans. The good beans should be light green and have a bit of banging when bending them. Avoid green beans – also avoid beans that are cracked, chapped or completely itchy.