Green Beans with Fresh Thyme and Orange
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Cook time:
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Yield: Serves 12 to 18
Part of Lynne's Americana Thanksgiving
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale. Green beans supposedly originated in the Americas, which give them a nice fillip.
Cook the beans a day ahead and reheat in a skillet with the fresh thyme.
Ingredients
- 2 pounds green beans, trimmed of stem ends
- 8-quart pot ⅔ full of boiling salted water
- good tasting extra-virgin olive oil
- 6 generous branches of fresh thyme
- grated zest of 1 orange
- coarse salt and fresh ground black pepper to taste
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Instructions
- 1. Drop the beans into the water and boil until just tender, but not mushy. Immediately drain in a colander and cool down in cold running water. If working ahead, refrigerate until ready.
- 2. To serve, lightly film the bottom of a 12-inch straight sided sauté pan with olive oil. Set it over medium high heat and add the thyme branches. When the oil is hot, add the green beans, orange zest, salt and pepper. Toss only long enough to heat them through. Taste for seasoning and serve hot or warm.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
