How To Perfectly Cook Green Beans | Chef Jean-Pierre

Well, hello there, friends. Super easy recipe today. We're going to make green beans. We're going to poach them, we're going to cook them with sun-dried tomato, toasted almonds, and butter. Stay tuned, I'm going to show you exactly how to make it. You're going to love this. Don't forget, subscribe to the channel, give us a thumbs up, and ring the bell. Stay tuned, I'm going to show you how to make the perfect green beans. Okay, friends. Real simple to make green beans. Any vegetables, really. But I decided I'd show you a couple of things. For those of you that are new in the kitchen, I'm sure most of you are good. But some of you may be brand new in the kitchen. How do I do this? You know how many times I've seen people decide to cut green beans in a saute pan? Most vegetables, you've got to rehydrate them. So you do it in water or you do it in a steamer. But you've got to cook them in water. So, green beans. We've got boiling water in here. And we're going to put a little salt in the water. And we're going to boil them. Right here. Very fancy cooking here, friends. We're going to boil some green beans. You know, fundamental cooking. Some people are new in the kitchen. They need somebody to teach them, and that's my job. So that's what I'm doing. We're going to bring them to boil. How do you cook a green bean? How long do you cook them? It's up to you. Some people like it soft, and some people like it hard. They like it crunchy. It's up to you. It's okay with me. Either way, you like it, okay? I'm telling you, if you're from South America, you like the crunchy vegetables. If you're from Europe, they like it soft. You know, soft asparagus, soft green beans. So it's up to you. There's no right or wrong. It's like a well-done or rare, okay? Who is to tell you? You cook however you want. So you've got to test them. How do I like it, you know? Now, you notice I've got ice water here. What do I got ice water for? Because, hey, turn the heat on. Let me make sure it's not too hot because I'm talking, I'm talking, and then I'm burning. So let me just reduce the heat. The reason why you got ice water, when you put the green beans in the boiling water, at the same time, you're going to put ice water. You're going to say, what do I need ice water for? If you want to cook them in advance. Let's say you want to cook them in advance. At the last minute, you just want to saute them, which is what I'm about to do now. Matter of fact, I'm about to do it. We're going to put a little butter in there. We like butter. Yeah, we love butter. Butter is good for you, okay? Don't let anybody tell you butter is no good for you. I have people sending me comments, oh, butter is going to kill you. No, it's not. Butter is good for you, I promise you. Take my word for it. Where was I? Oh, yes. So if you want to make them in advance, you take them from the boiling water. When they cook to your liking, whatever that is, then you put them in ice water. That stops the cooking process, that seals the chlorophyll. They're going to be nice and green. Otherwise, if you cook them out of the water and you leave them at room temperature, you know what's going to happen? They're going to continue cooking. Instead of being nice and beautiful and green, you know what they're going to be like? They're going to be like yellowish. They're going to be flimsy. They're going to be overcooked. So you've got to stop the cooking process and sealing the color. That is if you need to do it in advance. Why do I have it here? Because people think because they put three ice cubes in the water. Let me put the shallots in there while I'm talking. People think because they're putting three ice cubes in the water or 17 ice cubes, it doesn't matter how many they put in, then the water is cold. No, it's not. It will be cold after the ice melts. So when you put ice in it, it takes just as long to really cool the water than it does to boil the water. So you put the ice cube while you're starting to cook the vegetables if you're going to make them in advance. That's only if you're going to make them in advance. Right now, we're not going to make them in advance. We're going to tell them for the boiling water. We're going to put them directly in the pan because we're going to eat them right away. Okay, so you see what I'm talking about, right? I just want to make sure you understand. Put the ice in there so it's nice and cold. You take it from boiling water and put it in ice right away. And then when you're ready to cook them, you do this. Okay, we're good now? Okay. All right, what do we do now? We saute some shallots. Really, really simple stuff. I'm making it very simple, okay? It's sun-dried tomatoes, garlic, almonds, and butter. I mean, a child could do this. Okay, little toasted almonds. Remember the garlic? We don't want to cook it too much. Sun-dried tomatoes. Let me move the butter out of the way. Sun-dried tomatoes, my friend. When you buy sun-dried tomatoes, I want you to buy them. And we're going to cut them very thin because I want you to buy them when they're soft. So when you buy a package of sun-dried tomatoes, I want you to buy them when they're soft, not dry. If they're dry, you have to rehydrate them in oil. Don't buy them in oil. Buy them dry. See, look, that's the way I got them. I got them at Whole Foods. They were like that, right? So now what I want you to do is I want you to cut them in small julienne. So you take your knife, and you cut them very, very thin. You see, look, I'm hardly moving my knife. You see? I'm hardly moving it. So very, very, very thin. I'm doing this because it's a fine julienne because the last thing you want, my friends, is to have a big piece of sun-dried tomatoes. You see? Nice and thin julienne. You don't want a big piece of sun-dried tomatoes to be on your dish. You know, sometimes they put sun-dried tomato in food, and you know what I find? I find they put those big pieces. So you're eating something, and it's a big, chewy piece of tomatoes, and it's not so good. That's why you want to make sure you slice them very thin, okay? All right, look, sun-dried tomatoes. You don't have sun-dried tomato. Put regular tomatoes. Yeah, that'll be just good with a sun-dried tomato. Not complicated, okay? Mix them up really good. I mean, look at this. A child could do this, really. I think we need to put a little more butter, okay? Don't be afraid to put butter, my friends. You know, years ago, Time Life magazine published an article of butter. Butter is good for you. I was in the restaurant business at the time, and I remember it was a revolution. Nobody wanted to eat butter. I mean, here I'm running a French restaurant. Every dish is at a quarter pound of butter, and people would say to me, Aaron, we love that sauce, but can we please have it without butter? Without butter? That's it. I'm going to retire. I'm going to become a plumber. What am I going to do cooking without butter? And finally, they came to their senses and said, you know what? Butter is good for us. So thank goodness. All right. So, no. Mamma mia. Look, see? A little butter right there. Let's check those green beans, okay? So, like I said, if you make them in advance, you notice I haven't put the garlic yet, right? Garlic goes at the last minute. If you make them in advance, see now? Ha-ha, they're hot. You see? Look. They're somewhat soft. Oh, yeah. Mm-hmm. No. They're not too soft. They're perfect. So, what we do, friends, we reduce the heat over there. We reduce the heat because we don't want to burn it. Oh, garlic. Put a little garlic in there, friends. Chopped garlic. This is not the tool to take the chopped garlic. Right there, my friends. Mm. Just a little bit of garlic, right? And then we're going to take the green beans. They're not hot. And we're going to put them right in there. I mean, this is really simple, friends. And the good thing is, if you cook them in advance, right? You already cooked them in advance and out of the water. You can do this. At the last minute, all you got to do is this part right there. See? That's all you got to do right there. Okay, so what we got to do now. Oh, yeah, baby. They're looking good. You see? Beautiful green beans. We're going to put a little bit of freshly cracked black pepper. Oh, yeah. Excellent. We're going to put a little more salt in there. And, friends, we got beautiful, beautiful, delicious, excellent, excellent, excellent, excellent green beans down. So what we're going to do, we're going to put them on a platter. And for decoration, we're going to put some toasted almonds and parsley. You see? I got them ready right there, my friends. I'm going to put it in right now. You see how simple that was? Right there, friends. Let me make sure. Let me turn everything off because I'm done. Boom, boom, boom. That's it. This was a quick one. This is a quick one. And we like to make quick one. Look at all that butter. It's going to be good. Oh, yeah, baby. Look at this. See? How simple was that, my friends, to make, huh? And it's attractive. It's beautiful. And I promise you, it's delicious. I mean, how bad could it be, right? A little sun-dried tomato, a little garlic, and butter. I mean, really. A child could do this. But sometimes, you know, you need a little ideas, and that's what I'm giving you. Sometimes you need somebody to give you a little bit of an idea. Sometimes cooking is really simple because it really is always simple, actually, friends. There's nothing complicated about cooking. Okay? Somebody give you a little idea right there. You put a little bit of this thing right there, see? If you could be here smelling, friends. You don't like all that garlic? Don't put it in. But I love it. A little bit of chopped parsley right there. And then we got some beautiful toasted almonds. You don't want to put the toasted almonds? Put walnuts. Put pecan. Put whatever you want. And this is it, my friends. This is a beautiful little green beans, and you can make for the holidays. And really simple, and I promise you. Oh, delicious. Cook them however you want. Don't let anybody tell you they should be harder or they should be softer. Cook them however you like it. I hope you enjoyed it. Remember, subscribe to the channel, friends. Give us a thumbs up if you like the video. And don't forget to ring the bell. We look forward to seeing you with another fantastic video tomorrow. Next week, I'm not sure when, but we'll be posting them really soon. Thanks for watching.