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Green beans with cilantro and lime recipe
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Green beans with cilantro and lime
Yesterday, I ventured to the new farmers market at Ward and Kapiolani (see slide show below). I scored some beautiful produce an all for under $20. I got fresh herbs, mini purple potatoes, a huge bunch of green onions, leeks, lychees, tomatoes that actually taste like tomatoes and these amazing French green beans called hericot vert.
Since moving to Hawaii, I've been looking for these. They are smaller, more delicate beans, softer and sweeter than the grocery store varieties. Because of this, you really don't want to do too much to them.
I pared this side dish with my slow roasted pork carnitas recipe. The trick in the recipe isn't in the additions to the green beans, but in the cooking technique. Blanching and shocking is a process that preserves freshness and color. Its the best way to cook a delicate vegetable like hericot vert.
Green beans with cilantro and lime
1 pound of green beans cleaned
1 tbs. chopped fresh cilantro
1/2 lime juiced
Coarse salt
Fresh ground black pepper
Steam the green beans in a pot with about 1/2 inch of water and a large pinch of salt for about 5 minutes or until slightly cooked. The beans should still have a crispness to them, but no raw flavor.
Drain the beans and transfer to a bowl filled with cold water and ice. Chill the beans for 10 minutes or until cold.
Drain them again and toss with cilantro, salt, pepper and the juice of 1/2 a lime.
Enjoy right away!
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