Mashed green beans are a vibrant side dish for all your grilled or roasted meats and fish, and the secret to preserving their bright color is a pinch of baking soda in the cooking water, and then also to immediately rinse the beans under cold water…
to stop the cooking. After that, they are finished with sauteed garlic, a splash of vinegar, and some flour, cooking off the starchy taste. Add more vinegar to taste before serving.
- 500 grams green beans
- baking soda
- 3 tablespoons olive oil
- 3 garlic cloves (chopped)
- 1 teaspoon vinegar
- 1 tablespoon flour
- Dice green beans.
- Heat a large pot of salted water and bring to a boil.
- Add green beans.
- When water returns to a boil, add a pinch of baking soda.
- Blanch green beans for 8-10 minutes, drain and immediately rinse in cold water.
- Drain again and set aside.
- Heat olive oil in a pan and sauté finely chopped garlic.
- Season with salt. When garlic releases its aroma, add vinegar.
- Add drained green beans and sauté briefly.
- Add flour and stir well.
- Cook for 2 minutes over low heat, stirring constantly so that flour cooks briefly and mixes with green beans.
- Season with more vinegar, if needed.