Sunday, June 8, 2014

Green Beans with Aioli

Now that summer is here, with farmer's markets bursting at the seams with green beans, this recipe may be worth checking out. I got the idea for it from Deborah Madison's New Vegetarian Cooking For Everyone (which I highly recommend anyone getting for their cooking library, even if you have the original edition).

1 pound fresh green beans
2 tablespoons chopped fresh parsley
1/2 cup aioli

1/2 cup homemade or store-bought mayonnaise
1 tablespoon lemon juice

Prepare the beans by cleaning the ends. Fill a medium saucepan to half with water, salt the water, then bring to a boil. Add the beans and cook uncovered until just tender. 

The freshness of the beans and your preference will determine how long that is. The beans we got for this were pretty fresh from the market and it took about 5-6 minutes to get them just al dente.

Drain the beans and put into a bowl. Immediately, while the beans are still hot, mix in the aioli and chopped parsley. Season with salt and pepper to taste, serve.

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