recipes barefoot contessa

String Beans with Garlic (Serves 8)

Copyright 2007, Ina Garten, All Rights Reserved

Photo: Quentin Bacon

1½ pounds French string beans (haricot verts), both ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
2-3 garlic cloves, sliced
Freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for just 1½ minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Heat the butter and olive oil in a very large sauté pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.