Preparing the Haricots Verts

1. Clean the beans in a colander by running them under cold water. You can choose to snap off the ends, or leave the little tails on. It doesn't affect the flavor or the cooking time, and is truly a matter of preference.

2. Bring a large pot --- at least four quarts for one pound of beans, though a larger pot is better --- of salted water to a rolling boil. While the water is coming to a boil, fill a large bowl with cold water and put some ice cubes in it to create an ice bath. The bowl should be big enough to submerge all the beans in the ice water without running over. Keep an eye on the bowl, making sure that the ice cubes never completely melt. If they do, add more ice.

3. Cook the green beans in the boiling water for no more than two to three minutes, but you may want to cook for as little as 30 seconds. This technique is called blanching. To blanch means to briefly cook something, usually vegetables, in boiling water. Blanching is a great technique to allow green vegetables to keep their bright color and fresh flavor in the completed dish.

   Keep an eye on the beans and stop cooking them when they are bright green, but still a bit crunchy. It's fine to test a bean or two to avoid over blanching them. If the beans are over blanched they will be too tender and may even fall apart when serving them. If you are someone who likes green beans with some crispiness, then do not blanch for more than one minute.

4. Drain the green beans in a colander placed over the sink. As soon as all the green beans are in the colander, quickly put the beans into the ice bath to "shock" them. The ice bath is important because the beans will keep cooking and lose their flavor and bright color. Once the beans are cool, drain them again and either use them immediately or store them in a container in the refrigerator until you are ready.

   Now, the green beans are ready for your recipe. The beans can be used as they are for a Niçoise salad and the like, or can be further cooked. Typically, haricots verts are briefly sautéed after blanching.

Sauté the Haricots Verts

1. Heat oil or butter in a large 10- or 12-inch skillet over medium heat. For the oil, olive oil or any vegetable oil works well. Nut oils, like hazelnut and walnut, are a unique complement to haricots verts, but cooking the oils ruins their delicate flavor. For these oils, drizzle the beans just before serving.

2. Toss and cook the green beans in the heated oil or melted butter for at least three to four minutes, until the beans reach the texture you prefer. Test a bean every 30 seconds after the initial three minutes as they can quickly overcook.

3. Serve the green beans as they are, or drizzle with some walnut or hazelnut oil before serving. Alternatively, toss the green beans with some halved cherry tomatoes to create a colorful side dish.