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Posted by Joseph Rueter on
Call these whatever you want: french beans, string beans, snap beans, snaps, or maybe even Haricot Vert.
When you're cooking 'em go super hot with boiling water and dunk 'em for just a bit - 2 minutes tops. Then ice 'em. Salt + Pepper + Olive oil. Yum!
From Our Cut Forward Recipes Series Peach Salsa via Emily's Fresh Kitchen ABOUTWe often pair this one with chips. It goes great with pork and...
