Chinese Long Beans
A longer cousin of the common string bean, Chinese long beans add color and flavor to chef Pierre Schaedelin's braised short ribs from "Martha's Entertaining."
- 1 1/2 pounds Chinese long beans, ends trimmed to make uniform
- Coarse salt and freshly ground pepper
- Best-quality extra-virgin olive oil, for drizzling
Preheat oven to 350 degrees. Prepare an ice-water bath. Blanch beans in a pot of boiling salted water until just tender, about 4 minutes. Using a slotted spoon, transfer beans to ice bath until cool, then drain and pat dry.
Make bundles by wrapping six or seven beans around your first three fingers. Arrange on a parchment-lined baking sheet. Drizzle with olive oil, and season with salt and pepper. Cook just until heated through, about 10 minutes. Serve warm.