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Julia Child's String Beans
A SUPER SIMPLE RECIPE. This recipe is adapted from Julia Child’s recipe in Mastering the Art of French Cooking.
- 1 lb of string beans, trimmed (mix and match; if the beans are Romano type, cut them into a few pieces)
- 2 T butter
- 1 T lemon juice
- 3 T chopped parsley
- kosher salt and pepper
Blanch the string beans by bringing a large pot of water to a boil. Salt the water generously. Add the beans and cook until they’re just barely tender, about 4-5 minutes. Drain. (You can rinse the beans with cold water or dunk them in ice water, but I don’t find it worth the extra pans).
Toss the warm beans with the butter, lemon juice, and parsley. Season with salt and pepper. Serve.
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