French-cut beans

2015-12-23

French-cutting is slicing the beans lengthwise at a slight angle. It gives the beans a different look and texture. The flavor remains the same. Doing that by hand can take a long time if you don't want them to look like randomly-chopped beans. There are some nifty little tools available to speed up the cutting.

I often cook garden beans with onions and vinegar. In this recipe, the vinegar was replaced with apple cider, which gives them a similarly-sour overtone.

INGREDIENTS

This is what you need for 3-4 servings:

1 lb. beef heart
2 medium Portobello mushrooms
1 small onion, chopped small
2 cups of French-cut green beans
1 small bottle hard apple cider
S&P, Creole seasoning
olive oil

Pic1: French-cut beans

Directions

Slice the beef heart in ¼” slices. Cut away the connective tissue. Dice the meat.
Brown the onions in the olive oil.
Add and brown the meat. Add S&P, seasoning to taste.
Add the beans, diced mushrooms and apple cider.
Bring to a quick boil, reduce heat, cover and simmer for 15 minutes.
Serve and enjoy.

Pic2: small bean-frencher
Pic3: stewing
Pic4: served