Recipe: Seared Green Beans

I call these beans “Has Beans”, as in they once were firm and dense, but now they are “has bean” and even more delicious. You are working towards a bean that is charred on the outside and tender to the bite. It will be floppy instead of firm. If you sear them properly they will be tender to eat while retaining a sweet green flavor instead of the vegetal flavor you get from boiling string beans for too long.

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