Blanched Green Beans with Rosemary-Thyme Aioli

I made these blanched green beans as a “make ahead” time saver, but found that making them ahead didn’t actually save any time. In the time it took to re-heat them just before dinner, I could have just as easily made them from scratch. The good news is that the green beans were good, perfectly cooked. The aioli was quite potent; a little goes a long way. Even though I made 2 pounds of green beans, I still used less than half of the aioli. Overall, the combination was 3-1/2 star. Slightly better than my daily green beans.

Delicious, but not sure I need a recipe

Delicious, but not sure I need a recipe

Comments:

  1. Chris Kimball goes against his own cooking recommendations. He says that older, tougher green beans (such as those sold in supermarkets most of the year) are best when roasted. The roasting promotes the conversion of starches to sugars, which improves the flavor.

Rating: 3-1/2 stars.
Cost: $3.
How much work? Low.
How big of a mess? Low/Medium.
Start time 5:00 PM. Finish time 5:30 PM.

Chris Kimball’s original recipe is here. The Aioli recipe is here. The descriptions of how I prepared this today are given below:

Green Beans Ingredients:
2 1/2 quarts water
1 teaspoon table salt
1 pound green beans, stem ends snapped off

  1. Prepare the green beans by washing and then cutting off both ends (see photos below). The easiest way is to take a push a bunch of green beans against the blade of the knife so that they are perfectly in line, then slice of the tips all in one cut.
  2. Add 2-1/2 quarts water to large saucepan and bring to a boil over high burner.
  3. Add 1 teaspoon salt and green beans, return to boil which will take about 2 minutes. Boil for another 3 to 4 minutes until the beans become bright green and crisp-tender. Meanwhile, fill large bowl with ice water.
  4. Drain beans into colander and the immediately into the ice water.
  5. After 2 minutes the beans no longer feel warm to touch. Again drain in colander then completely dry using paper towels. Put beans in a  gallon-sized zip-lock bag. Seal and refrigerate until ready to use. They will keep up to 3 days.

Rosemary-Thyme Aioli Ingredients:
1 medium clove garlic
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme leaves
2 large egg yolks
1 tablespoon lemon juice, plus 1 teaspoon
1/8 teaspoon sugar
1/4 teaspoon table salt
1/8 teaspoon ground white pepper, or black if white is unavailable
3/4 cup olive oil (or 50% extra-virgin olive oil and 50% vegetable oil).

  1. Peel and press garlic through garlic press (alternatively you can grate very finely on rasp-grater). Measure out 1 teaspoon garlic, discarding any remaining garlic. Add to the bowl of food processor.
  2. Chop rosemary and thyme and add to food processor. Add egg yolks, lemon juice, sugar, salt, and pepper. Process for 10 seconds until combined.
  3. With food processor running, gradually add oil in slow steady stream (which will take about 30 seconds). Scrape down the sides of bowl with rubber spatula and process for another 5 seconds.
  4. Adjust seasoning with additional salt and pepper, and serve.
Rosemary-thyme ailoi

Rosemary-thyme ailoi

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