Nothin' Fancy, Y'all

Chef Virginia Willis puts a modern twist on Southern cooking



(page 2 of 3)

Green Beans with Buttery Peaches

Adapted from Basic to Brilliant, Y’all

1 ½ lb. green beans, ends trimmed

1 tablespoon unsalted butter

1 tablespoon canola oil

4 peaches, pitted and sliced

salt and pepper

1 clove garlic, crushed through a press or minced fine

1 teaspoon fennel seeds

 

Make an ice-water bath by filling a large bowl with ice and water. Line a plate with paper towels.

Bring a large pot of salted water to boil over high heat and add the beans, cooking about 3 minutes, until crisp-tender. Drain in a colander, then submerge beans (in the colander, if possible) in ice water until chilled. Remove beans to prepared plate.

In the same pot, heat butter and oil over medium-high heat till shimmering. Add peaches and season with salt and pepper. Cook, turning once, till browned on both sides, about 4 minutes, depending on the peaches’ tenderness. Add garlic and fennel seeds, cook till fragrant, less than a minute. Add beans and toss to coat. Taste for salt and pepper; serve hot, warm, or at room temperature.

 

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