LYONNAISE GREEN BEANS
This regional method of cooking green beans is popular in the town of Lyon in southeast France.
This recipe technique appears in our first cook book, ‘French Cooking Academy: 100 Essential Recipes for the Home Cook’.
This regional method of cooking green beans is popular in the town of Lyon in southeast France. Commonly paired with steaks, this recipe demonstrates just how simple and flavorful French side dishes can be. The green beans are first boiled, then sautéed in onion and butter and finished with a splash of vinegar. It’s a refreshing way to serve green beans with just a hint of tartness to help cut through a heartier main dish.
INGREDIENTS
Serves 4
14 oz (400 g) fresh green beans, ends trimmed
2 tbsp (30 g) coarse salt
2 tbsp (30 g) unsalted butter
1 onion, finely diced
Salt and pepper to season
2 tbsp (30 ml) good-quality white or red wine vinegar
1 tbsp (5 g) chopped fresh parsley
METHOD
Plunge the beans into a large pot of boiling water with the coarse salt. Cook, uncovered, for 6 to 8 minutes, then rinse the beans under cold water and drain through a sieve over a bowl.
In a large skillet, melt the butter over medium heat, add the onion and cook for 5 minutes until fragrant and lightly colored.
Mix the beans in with the onion, season to taste and sauté for a further 5 minutes, or until the onions are golden. Sprinkle in the parsley, then transfer the beans to a serving plate.
Using the same pan, increase the heat to high and wait 2 minutes for the pan to become hot before adding the vinegar. To deglaze, swish the vinegar around the pan to collect any leftover bits of onion, then pour over the green beans before serving.