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Mixed Beans with Crisp Rosemary and Sage Leaves

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

Source: Martha Stewart Living, June 2000



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.

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