- 200 grams green beans.
- Grated peel from a third of a lemon.
- 1/4 of a garlic clove.
- 3 grams sea salt.
- ½ tsp lemon juice.
- 5 grams olive oil.
Bring water to a boil with a ratio of 10 grams salt for every liter water. Boil the beans for about 8 minutes, until they’re soft enough to bite but haven’t lost their color. Take the beans out and soak in ice water for a minute, then remove them and let them drain in a colander.
In a large bowl, add the beans, salt, olive oil, lemon peel and lemon juice, and grate in the garlic. Polish the beans until the salt has dissolved and the beans are shiny. Taste and correct seasoning. Serve in a brown bag, with wrinkled parchment paper in it.
Please note: Boiling time is important, and a bit tricky. It’s important to cook the beans to the right sofnest, but that moment of sofnest is exactly when the beans start to lose their color and turn khaki. They have to be taken out at the right timing and cooled in ice water that sets their
lively green color.
Make sure the beans do not stay in the ice water too long: that might cause them to lose their flavor.
When cooking large quantities of beans, rub them with olive oil after draining so they don’t get dry. Spread olive oil on your hands and pat the beans gently. You only need a small amount of oil for this.
The seasoning is crucial. Too much garlic, lemon juice or olive oil will clash with the gentle taste of the dish.