French-cut beans


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.


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



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