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1 1 / 3 lb haricots verts, extra fine; 1 large white peach, stoned and cut into 12 segments; 12 whole blanched almonds, cut in half lengthways if desired; 1 oz lightly salted butter; a long dash ...
A pile of raw green beans. Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), [1] [2] although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. [3]
Plunge the haricots verts into lightly salted boiling water. Return to the boil, then cook, uncovered, to al dente stage-usually 2-3 minutes for extra fine beans. Drain them, immerse in cold water to arrest their cooking and preserve colour, then drain again. In a large saute pan set over low heat, melt the butter and a long dash of olive oil.
Phaseolus coccineus, known as runner bean, [2] scarlet runner bean, [2] or multiflora bean, [2] is a plant in the legume family, Fabaceae. Another common name is butter bean, [3] [4] [5] which, however, can also refer to the lima bean, a different species. It is grown both as a food plant and an ornamental plant.
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The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated. [7]
In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans and let cool in the ice bath; drain and pat dry. In a large skillet, melt ...