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Simplest-of-All Green Beans
From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper.
Copyright 1999 by Lynne Rossetto Kasper
Serves 12 to 18
- 8 quarts boiling water in a 12-quart pot
- 1/3 cup salt (kosher preferred)
- 3 1/2 to 4 pounds green beans, trimmed of stem ends
- Coarse salt (kosher or sea salt) and fresh-ground black pepper to taste
1. Add salt to the boiling water. Drop in the beans and boil uncovered 5 to 10 minutes, until tender but with no hint of mushiness. Timing varies greatly according to the age, size, and freshness of the beans. Taste for doneness and trust your judgment, not the clock. Drain immediately in colander and turn into a bowl.
2. Season the hot beans with salt and pepper to taste. Serve at room temperature. Eating with fingers is encouraged.
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