04 Oct Green Bean and Cranberry Bean Salad
In a previous post, I mentioned that I had bought some fresh haricot a ecosser (cranberry shelling beans) and that I was going to make a salad with them. In the US we don’t usually get them fresh, usually they are dried, canned or frozen. I started with about a 1 cup of haricot a ecosser, and put them in lightly salted boiling water for about 30 minutes, until they were cooked but still firm. I drained them and put them aside. I then blanched a handful of green beans (about 3-4 minutes in the same water) and drained those. While those were cooking, I sautéed two shallots and two cloves of garlic in about 1/4 stick of butter. I then tossed in the beans as seen above, and added the zest of 1/2 lemon and about 1/8 cup slivered green almonds. I cooked for about 5 minutes and put them in the refrigerator to chill.