- 4 large cloves garlic, peeled
- 1⁄4 cup oil (peanut or mild olive)
- 1 pound green beans
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Slice the garlic cloves crosswise quite thinly; consistency is more important than the thinnest slices.
Combine the slices and oil in a small saucepan and set over very low heat.
Cook, stirring occasionally to separate the slices, until they are a rich golden brown. Do not let them brown too much or too fast, or they will become bitter.
Strain through a fine wire sieve set over a heatproof bowl.
Trim the beans, splitting them lengthwise if on the large side.
Cut to the desired size.
Bring a pot of lightly salted water to a rolling boil and parboil the beans, in batches if necessary, removing them when they are still firm but not crunchy, 3 to 5 minutes.
Set aside in a colander to cool.
About 3 minutes before serving time, heat about 2 tablespoons of the garlic-flavored oil in a large skillet and toss the beans in the oil to coat and reheat.
Taste for seasoning.
Garnish each serving with a few slices of browned garlic.
Store the extra garlic-flavored oil in the refrigerator and use within a week or so.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.