French Beans with Garlic & Rosemary
|French beans||1⁄2 Cup (8 tbs) (2 Large Grabbing-Handfuls)|
|Garlic cloves||5 Large|
|Olive oil||4 Tablespoon|
|Flaked sea salt||1 Teaspoon|
|Red wine vinegar||1 Tablespoon|
1. Top but don't tail the beans as that beautiful long nose is nothing but good bean, so why in heaven's name pinch it off? Drop the beans into a pot of rolling water and boil for 6 minutes. French beans are so often underdone in the name of crunchiness; they need to be bitey but also cooked. Given the right time you should be able to bend them into an s-shape without them snapping, due to being under or over-cooked. We don't want squeaky.
2. Plunge the cooked beans into a bowl of cold water with a few ice-cubes bumping around in it. This will cool them while retaining their bright green colour. Drain them thoroughly and lay them on some kitchen towel to get them dry. Tip into a serving bowl.
3. Peel and then patiently slice the garlic as close to paper-thin as you can get. Heat the oil gently in a small saucepan. Meanwhile, strip the rosemary from its stalk and chop it very finely. Drop the garlic and rosemary into the oil where it should quietly frizzle. Just when the garlic takes on a hint of ivory colour, take the pan off the heat. Pour all the hot oil over the beans and salt well. With a thumb over the top of the vinegar bottle, splash in just enough so that when mixed and tasted only the slightest edge is apparent. Mix all together thoroughly and serve at once.