This is the basic Greek recipe of green beans in a light tomato sauce in olive oil with a French (or, nouvelle cuisine) twist: extra care is taken that the beans stay al dente (with a bit of a crunch) and that the color stays vibrant green. To achieve this, we steam the beans lightly and cool them rapidly in cold water, before we add them to the sauce for the final few minutes of cooking.
The result is a crispier, greener bean that speaks summer freshness.
Green beans (also known as: string beans, snap beans, haricots verts, French beans, fine beans, ejotes) are the unripe fruit of various cultivars of the common bean (Phaseolus vulgaris) selected especially for the fleshiness, flavor, or sweetness of their pods.
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