Published November 1, 1996.
We preferred boiling over steaming when developing our flavorful green beans recipes. It took less time, and the beans cooked more evenly. After boiling and prompt draining, the beans could be "dressed" (drizzled with a flavorful oil or vinaigrette) or quickly sautéed (with onions that have been browned in bacon fat, for example).
Green beans are boiled and then tossed with toasted walnuts, tarragon, and walnut oil. Basil or parsley may be used as a substitute.
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