Haricots Verts à la Métone

Ingredients

• 500 ggreen beans — trimmed
• 2 tbspbutter
• 2 tbspparsley — chopped
• 1shallot — finely minced
• to tastefine salt and black pepper

Method

1. Begin by washing 500 g of green beans thoroughly under cold running water. Trim the ends and ensure they are uniform in length, about 10 cm each, to ensure even cooking. This uniformity will help the beans cook at the same rate, preventing some from becoming overcooked while others remain underdone.
2. Finely chop 1 shallot and set it aside. This will be used to add a subtle sweetness and depth to the dish, complementing the freshness of the green beans.
3. In a large skillet or sauté pan, melt 2 tbsp of butter over medium heat. Once the butter has melted and begins to foam slightly, add the chopped shallot. Cook, stirring occasionally, until the shallot becomes translucent and fragrant, which should take about 2 to 3 minutes.
4. Add the prepared green beans to the pan with the shallots. Season lightly with fine salt and black pepper to taste. Toss the beans to coat them evenly in the butter and shallots, ensuring that each bean is well-seasoned.
5. Continue to sauté the green beans over medium heat, stirring occasionally. You are looking for the beans to become bright green and tender-crisp, with a slight sheen from the butter. This should take about 5 to 7 minutes, depending on the thickness of the beans.
6. Once the beans have reached the desired tenderness and color, remove the pan from the heat. Finely chop 2 tbsp of parsley and sprinkle it over the beans, tossing gently to combine. The parsley will add a fresh, herbaceous note to the dish.
7. Taste the beans and adjust the seasoning if necessary, adding more salt and pepper to suit your preference. Serve the Haricots Verts à la Métone hot or warm, making sure to enjoy it alongside a traditional main course, as is customary in Burgundy.