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SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole
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beans crosswise into 2-inch pieces. Don't cut smaller French haricots
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verts. Fill a mixing bowl or medium pot with 4 cups cold water and
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add 1 tray of ice cubes. Set aside. Bring 4 quarts of water with 2
|
tablespoons kosher salt to a boil over high heat and add the beans.
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The water will stop boiling when you add the beans. After it has
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returned to the boil, cook the beans, uncovered, until tender but
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still crisp. This will take from 3 to 5 minutes depending on the size
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and age of the beans. Remember that this is only a preliminary
|
preparation so do not overcook the beans. Drain the beans and place
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them immediately into the ice water. Stir until cool, then drain.
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Spread the beans on towels and pat dry. Meanwhile, slice mushrooms
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thinly and set aside on a plate. Heat the oil and butter in a medium
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skillet over medium heat and add the pine nuts and mushrooms. If
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using dried tarragon, add it now. Cook, stirring, about 5 minutes.
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Add the green beans and fresh tarragon and cook until beans are hot,
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about 3 minutes longer. Transfer to a serving platter and serve
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immediately.
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