Molly Makes the Best Beans You'll Ever Eat
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- Опубліковано 7 бер 2024
- This video is sponsored by Shun!
We know it’s been a minute, but this week, Molly is coming back with a bang: she’s teaching us how to make (drumroll please)…. GREEN BEANS!
No, but seriously, this recipe is, as Molly puts it, a “sneaky hit”. She takes a very simple and oft overlooked veggie and turns it into something majestic . Molly teaches us how to blanch, which we learn is reallyyyyy just a fancy way of boiling. Blanching ensures the green beans stay the brightest green possible, before being smothered in toasted pistachios, parm, lemon zest, and, of course: garlic.
We promise you, these green beans are far from the limp, lukewarm, and mushy ones you remember from your childhood or Thanksgiving. And they’re delish year-round. We promise they are worth a shot.
Ingredients:
PRODUCE:
1 1/2 lbs green beans, wax beans, or romano beans
1 small garlic clove
2 lemons
DAIRY:
1 1/2 oz grated parmesean cheese
PANTRY:
Kosher Salt
3/4 cup roasted + salted pistachios
1/3 cup extra virgin olive oil
freshly ground black pepper
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Video Series:
Director: Jordan Hansen
Editor: Triarch Creative
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
Thumbnail: Peggy Khammanotham
I've made this recipe countless times since I bought Cook This Book. They're truly the greatest green beans ever!
What a compliment, love that, I need to make them.
Me: Molly’s recipe are soooo well seasoned !
My kidneys: 🪨
This might be my most-repeated recipe from the first book. Seriously so good and refreshing in the summer!
Love love love this recipe ! ❤
I looooove this one! TOP 10 of that book.
One of my fav recipes from her first book. These are awesome 😊
Looks AMAZING
String beans are my favorite, never had them this way, looks delish!
ughhh this looks so good! this might be at our easter brunch this year! i bet the dressing is delicious on other things too!!!
watched this video and immediately went out to buy some string beans. This recipe is sooooo good!! Super crunchy and fresh. Definitely going to make it again
Adding this to my summer fo sho.
I’m making this today!
I'm deathly allergic to pistachios, so i used almonds. it was amazing!!!
I came into the comments looking for a pistachio alternative since I'm also allergic to them, thank you for this!
Looks tasty!!
Yay!! Where have ya been? Missed your vids….
oh it’s giving elevated almondine! yum
These are delicious! I added extra garlic because why not 😆
I feel like this would work really well with asparagus too. I’m gna try it
Very nice for certain diets like no dairy except the parm but I think that’s ok.
Moll-Ayyyyyy!!!!!!!! 🤩🤩🤩
The intro music always makes me dance.
gets me fully turnt up
Ya wanna talk beans, Molly? Try the beans from Manassero Farms in Irvine if you haven't already. So incredibly tasty they didn't need help, just lightly steamed and then butter, salt & pepper. Flavour beyond imagining. Also great strawberries.
I need to make this! I kept thinking during the video if baby is a girl, how cute would the name Blanche be?! 😍🥰
salt crystalizing on the edges of the pot is crazy
omg you're adorable and fun. I can't wait to make this recipe!
I'm normally a fan of well-cooked, southern-style, bacon-seasoned green beans -- but these "northern" beans sound delicious!
I think adding an anchovy or two would really spice things up!
Molly: you can also use the side of your knife and mash it to a paste:
Josh Scherer, already palm-heel-striking the rest of the garlic: wait, i was supposed to bring a knife?
you are truly amazing! So yummy
Molly I love you and this recipe, but in this economy I can't afford to use 1 cup and 1/2 of salt for a single recipe. Just saying. But I am def going to try to make these as beans come into season here in Arizona
It’s kosher salt not regular table salt . Kosher salt comes in huge packages and is less ‘salty’ so 1 1/2 cups isn’t the same. Anyways, I’m using less salt since we’re on low salt diets here. It’ll work almost the same, just less salty
Kosher salt is about $13 for a box that size .@@m.theresa1385
The green beans cost more than the salt. Also the pistachios. If that’s okay, why is the salt the issue? So stop it with “in this economy.”
also the salt is like $2
I need your apron in my life
If we have a nut allergy, what could we substitute for pistachios? Toasted sesame seeds? Roasted crunched chickpeas?
If you watch Carla's vids she always says Spin It! Meaning whatever works for you. I understand pine nuts are a seed, not a nut, so that might be a nice option.
I am not allergic to all nuts but i'm deathly allergic to pistachios, so i used almonds and it was amazing! but i think sunflower seeds would be a great nut free choice.
if its in the kitchen, its a kitchen towel :)
I
For me it is your Fried Chicken Sandwich ... mmmmmmm
You're litteraly a blonde Dakota Jonhson in all the best ways
dakota johnson, like zooey deschanel is naturally blonde.
Molly what gas range do you have?
This recipe sounds good. I’m sure that amount of salt seasons the green beans well but I can’t justify 1.5 cups of diamond crystal kosher salt, for a 2 min blanch. That stuff is not cheap. Seems a bit wasteful (for a home cook)
I always blanch and shock green beans, with lesser water and far less salt, maybe they’re not as well seasoned as this but they’re still pretty good.
That’s just me, different people got different ways.
Curious if you can re-use the water, it is a lot but I keep seeing this ration on the net and I've never tried it before I will next time I'm making beans. Just read this on BonA "Third, salt the water. No, really salt the water; it should be saltier than pasta water. Think of the blanch water as a brine. You want about 1½ cups of kosher salt per gallon of water. Okay, I know what you're thinking…but trust me on this one. The high salt-to-water ratio actually prevents the vegetables' natural sugars and salts from leaching into the blanching water. That means more flavor will be locked into the vegetables after they’re cooked." pretty interesting.
I like to keep other/cheaper more saltier salt on hand for blanching only, for this reason. Uses far less salt for blanching while still achieving the same level of saltiness.
Absolutely 💯 you do not need to waste that much salt in the blanching water.
😢 pouring 1 and a 1/2 cups of salt down the drain. Good lord folks.
To achieve the same result - steam them in the microwave- and salt them to taste.
Says Molly
Stormy Joy (7) says: "gimmedembeans"
Hey Molly, awesome recipe! But is 4 min of cooking enough to get rid of the beans' poison which is a protein called Phasin? I only found recipes that said you should cook your beans minimum 10min. Did you every had a belly ache from too raw beans?
No limp d***ks? Lmao
Maybe you can use the water to water your plants, clean your veggies, or something else, PLEASE DO NOT WATE WATER
Googles 'quart'...
A quart ≈ a liter. 950mL if you’re precise but close enough to be interchangeable in the kitchen for the most part.
@@thehousecat93good to know! Thanks for sharing
I'm sorry who measures water in quarts?!
Shut up
No limp….. what did she say? …and she’s prego?
Ya she is :)
cool. sounds wack
hence not blanching but cooked al dente. that whole schmeals just to lightly cook your beans in the end, strange. Vinegrette looks quite nice however, not crazy about the powdered parmesan, but try it and see perhaps (or just shave over as a last gest).
Green beans contain a toxic protein compound called phasin. I‘ve learned that you have to cook the beans for at least 10 minutes. Is this no longer true?
Too much talking... you are only dealing with beans!!!!!