Barefoot Contessa Recipe #33: French String Beans

This recipe can be found in Barefoot in Paris, page 160.

The side dish I made to go along with the Panko-Crusted Salmon last Friday was something that took no time at all in the kitchen! Ina’s French-inspired French String Beans turn up the flavor on otherwise pretty bland veggies.

Sadly since it is February, I did not get the chance to truly enjoy the full potential of this recipe. I had to use frozen regular “American” string beans instead of the thinner, slightly longer French ones. But, I still think it turned out well enough for me to get a sense of what Ina was going for with it.

In the recipe, you pair the string beans with a mixture of peppers and a red onion. You roast the onion and peppers in the oven for about 15 minutes. I did this, but upon eating the meal I think they need another few minutes in the oven. The peppers were okay, but the onion could have used a little more “roasted” texture. To be honest, I’m not really sure what I’m trying to describe here. It seemed like another two to three minutes in the oven would have made things a bit better.

Despite this, the recipe produced a flavorful side dish that was pretty easy to make. That’s a win for me!


5 thoughts on “Barefoot Contessa Recipe #33: French String Beans

  1. Looks that you. cooked those nicely. I like the French beans also. They are still a bit crisp after cooking and perfectly paired with salmon and a Riesling!


  2. I love reading this blog and seeing you develop your culinary skills. Keep trying new recipes. I made chicken Marabella for the 2nd time. Yum. Try it.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s