Blanched Green Beans
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Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV
Cooking the beans ahead saves time when you need it most—in the final moments before dinner.
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WHY THIS RECIPE WORKS
For a green bean recipe that would require no last-minute preparation, we blanched the beans to ensure a crisp texture, then refrigerated them for up to three days. When the rest of our meal was ready, we could toss the beans in a hot skill...
