CookEat Recipe
Green Beans with Vanilla
Tender whole green beans stewed in strained vegetable and tomato juices, finished with a little vanilla sugar.
Method
Steps
Step 1
Gather the ingredients: 500 g very tender green beans; 2 tablespoons olive oil; 1 small shallot, about 20 g, finely chopped; 1 tablespoon finely chopped parsley; 30 g carrot, finely chopped; 30 g celery, finely chopped; About 150 ml ready-to-use broth; 150 ml plain tomato juice or sieved fresh tomato pulp; 2 teaspoons vanilla sugar, about 8 g; Salt and black pepper; Cool water for washing.
Step 2
Trim the beans and remove any strings. Wash in cool fresh water and leave briefly in the water while preparing the vegetables. Drain only lightly so the whole raw beans remain wet.
Step 3
Heat the olive oil in a saucepan with the finely chopped shallot, parsley, carrot and celery. Season with salt and pepper and cook, stirring, until the vegetables begin to colour, about 5–8 minutes. Add the broth, simmer for about 5 minutes, then press through a sieve, squeezing the cooked vegetables to extract their juices. Return the strained liquid to the pan.
Step 4
Add the tomato juice and the still-wet whole beans. Cover and simmer gently for about 20–30 minutes until the beans are tender, turning occasionally and adding a little hot water if needed. Leave uncovered briefly at the end if the sauce needs to reduce.
Step 5
Just before removing from the heat, stir in the two teaspoons vanilla sugar until dissolved. Serve hot with the light tomato-coloured juices. A young onion or ordinary onion, about 20 g finely chopped, may replace the shallot. If you prefer the herbal alternative, omit the vanilla sugar and finish with about 1 teaspoon finely chopped fresh culinary nepitella, also called lesser calamint, bought as a food herb.
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