Blanched beans make a delicious side dish when tossed with fried aromatic herbs and olive oil.

Martha Stewart Living, June 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil. Add the beans, and simmer until color has brightened and beans are just tender, 30 seconds to 2 minutes, depending on size of beans. Drain in a colander, and pat dry with a clean towel. Transfer to a large bowl.

  • Heat the oil in a large skillet over medium-high heat. Add sage and rosemary; cook, stirring to keep the sage leaves separated until crispy, 2 to 3 minutes. Remove from heat; pour over the beans. Season with salt and pepper, toss to combine; serve.

Cook's Notes

When using an assortment of beans that are different sizes, it is best to blanch each type separately in order to control the cooking time of each. If preparing beans ahead of time, remove them from the hot water, and transfer to an ice bath until completely cool. Drain in a colander, and store them in a clean towel. When ready to serve, drop beans all at once into boiling water until heated through, 1 to 2 minutes. Drain and proceed with the recipe.