Fresh Green Beans
There’s something quite wonderful about vegetables that are simply cooked. And this method is quick and easy. Cooking time is less than 30 minutes and you’re left with beautiful, tender green beans with a subtle note of herbs highlighting this modest vegetable.
Equipment
- medium saucepan
Ingredients
- 2 pounds fresh green beans
- 1 teaspoon dried chervil*
- 1-½ to 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon concentrated chicken base
- 4 to 5 cups chicken stock, or enough to cover the beans
Instructions
- Rinse the green beans, trim, and cut into 2 to 3” pieces.
- Toss the green beans into a medium saucepan. Crush the chervil by rubbing it between your hands and add to the green beans along with 1-½ teaspoons of the kosher salt, the black pepper, and the concentrated chicken base.
- Pour the chicken stock over the beans, adding enough to cover, stir to blend the seasonings into the stock.
- Bring to a boil over medium heat then reduce the heat to medium-low, cover the pan, and simmer for about 15 to 20 minutes until beans are tender. Give the beans a taste after they’ve been cooking for about 10 minutes to check for seasoning. If more is needed, add the remaining kosher salt to suit your taste.
- At this point the green beans can be refrigerated a day or two in advance. Reheat over medium-low heat before serving.
Notes
*Chervil, a member of the parsley family, can sometimes be a challenge to find in the markets though you can often find it online. If you can’t locate it, a mix of dried parsley and tarragon can be substituted.
Rubbing dried herbs between your hands will help to release their flavor.