Beans to Go With Your Frank

I'm always on the lookout for an easy, healthy side that has mass appeal and can be made ahead of time. I think I've hit the jackpot with this haricots verts (no, that's not French for genital herpes, but green beans) recipe. Make it for a crunchy and appetizing side for any dinner party and the dish will be a sure hit!

Recipe
2 pounds green beans
1 medium red onion
5 cloves of garlic
2 lemons
3 tablespoons olive oil
salt and pepper to taste



First, cut off the ends of the beans. Depending on the tenderness of the beans, you might not even have to do that. I try to cut the beans so that they're of the same length, but that's more for visual allure than taste. Heat a pot of water on high, don't forget to salt the water. When the water boils, drop the beans into the pot. As soon as the beans turn that bright, almost florescent green, immediately take them off the heat. It should only take around 30 seconds or so. If you so desire, drop the cooked beans in cold water to stop the cooking process. Drain and set aside.

Now, onto the sauce. Zest the two lemons with a micro-plank. Grate the peeled garlic cloves with the grater if you don't have a garlic press. Juice one of the lemons and add the olive oil. This is the occasion to break out the top-shelf EVOO if you have it. Since we're not cooking the oil, the full flavor of the oil will add an extra punch to the dish. Add some ground pepper and salt to taste. Whisk together and we have our vinaigrette. 

Gotta love me micro-plank!

Smells so fresh and clean clean

Slice the onion into medium slices. Heat a pan on high and add a little oil. Saute the onions until they start to brown, around a minute. Turn off the heat and add the drained beans into pan. Give it a toss. We just want to use the residual heat of the pan to heat up the beans a bit, not to cook it. Pour our prepared vinaigrette from above over the beans, using a thong, distribute the sauce evenly and voila!

Plate on a pretty dish

Reflections
If you want a more substantial side, cut up a few slices of bacon or pancetta and brown it until crispy. Combine it with the beans and onions (saute in the bacon fat, if you dare). You can also add a little extra pizazz by tossing in some toasted almond slices or slivers. Crumbled bleu cheese is a wonderful accompaniment for this dish as well.