Name: Sous Vide Green Beans in Black Olive Tapenade
Prep time: 5 min
Cook time: 35 min
Total time: 70 min
Ingredients: 300 Grams Green Beans (ends trimmed); 1/2 Cup Black Olives (pitted, sliced); 4-6 Pieces Anchovy Fillets; 2 Cloves garlic (grated); 2 Tablespoons olive oil; 2 Tablespoons Butter; 1 Piece Shallot (finely chopped); Salt (to taste); Black Pepper (to taste)

Sous Vide green Beans in Black Olive Tapenade

Speed - 97%

Simplicity - 97%

Tastiness - 99%

98%

Excellent!

These are the best green beans I've ever had! Extremely crisp, juicy, and naturally sweet. That olive tapenade just makes this humble side really tasty!

User Rating: 3.2 ( 4 votes)

Sous-Vide-French-Beans-in-Black-Olive-Tapenade-Final-4 | Food For Net

Sous Vide Green Beans in Black Olive Tapenade

Serve your family a vegetable side that they'll surely love. Impress even your vegetarian friends with this recipe.

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Prep Time: 5

Cook Time: 35

Total Time: 1 10

Course: Side Dish

Cuisine: French

Servings: People

Ingredients

300 Grams Green Beans ends trimmed
1/2 Cup Black Olives pitted, sliced
4-6 Pieces Anchovy Fillets
2 Cloves garlic grated
2 Tablespoons olive oil
2 Tablespoons Butter
1 Piece Shallot finely chopped
Salt to taste
Black Pepper to taste

Instructions

Put the green beans in a sous vide bag with some olive oil.
Cook for 30 minutes at 183F.
Transfer to an ice bath.
Combine the olives, garlic, anchovies, and olive oil in a food processor. Pulse into a rough paste.
Sautee the green beans, shallots, and tapenade in butter.
Season with salt and pepper.

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This recipe of French beans (AKA green beans) sauteed with olive tapenade has been one of my go-to vegetable sides. It's quick but sure is delicious. This was the first time I cooked this dish sous vide and honestly, this is how I'm doing it from now on. I just never had green beans this juicy and crisp out of more conventional cooking methods.

Begin by trimming those tough ends from your beans and giving them a good rinse in cold water. Too tedious of a task? Yeah, and to be honest, I get too lazy to do this sometimes too and just leave those tips on.

Get all those beans in a sous vide bag, adding just a splash of olive oil to keep them smooth and glossy as they cook.

Set your water bath to 183F and let those beans cook for 30-45 minutes with your Joule immersion circulator or other sous vide cooker.

This bag of beans will definitely float to the top of your water bath so you'll have to secure them to the bottom of your pot with something heavy. My trusty soup cups again did the job for me.

Meanwhile, let's make our tapenade. That's half a cup of sliced black olives, two cloves of garlic(grated), four anchovy fillets, and about 2 tablespoons of olive oil. You can definitely adjust these proportions to your liking – extra anchovies for more saltiness, more garlic for extra pungency, or maybe some lemon juice for tang and some chili for a bit of spice.

Pulse everything together just until it comes into a coarse paste. This tapenade is just better if left with bits to chew on rather than blended into a very fine paste.

As soon as those beans get out of the sous vide bath, transfer the whole bag into a bowl of ice water to stop any further cooking. We'll be finishing them in the sautee pan later and we don't want them ending up all too wilted on our dinner plate.

Let's finish our dish. Heat a dab of unsalted butter in a sautee pan. Get your shallots in and sautee just until they're slightly translucent. Next, add the tapenade and give it roughly a minute in the pan to intensify its flavors. Finally, add the green beans and toss everything together for about 30 seconds.

These french beans are way more juicy and crisp compared to having them steamed or blanched in boiling water. The only downside with this sous vide take, would be their color which turned out somewhat pale yellow against that bright green that they get from more conventional cooking methods. Certainly worth the trade-off in my opinion.