This reminds me of long, rosé-fuelled lunches at a friend’s house in the south of France. You want to cook the beans to just past the squeak point, but not so they’re soft and dreary. Use the best olive oil you can find. And do top and tail the beans. Chef
Cook the beans in well-salted boiling water for 6 minutes. Drain and refresh in cold water.
Soften the garlic in
© 2013 All rights reserved. Published by Pavilion.