Kenya beans are the fine relatives of the native green beans. They are well suited as a side dish, sometimes even wrapped with bacon slices.
Before use, they are cut and thus brought to the same length. The sections are saved for vegetable stock.
Required material:
- cutting board
- chef’s knife
- Sufficiently sized pot
Action:
- wash beans
- In a large enough pot, bring water with salt (8 g/l) to a boil
- Bundle the beans so that all the ends are on the cutting board
- Cut off the ends
- Also cut off the tips to bring the beans to a uniform length
- Put the beans in the boiling salted water, the salt ensures that the green color is preserved
- Cook until the beans are almost done, i.e. have a distinct bite
- Remove and immediately shock in ice water
- When the beans are completely cool, remove and drain
- Store cold until use
