Caramelized Green Beans

Caramelized Green Beans

This recipe is borrowed from cookbook author Anne Willan, who developed it at her cooking school, La Varenne, in Burgundy, France. Willan calls them "burnt beans" in her book From My Chateau Kitchen (Clarkson Potter, 2000), noting that they are "a revelation to those familiar only with crisp beans".André Baranowski

This recipe is borrowed from cookbook author Anne Willan, who developed it at her cooking school, La Varenne, in Burgundy, France. Willan calls them "burnt beans" in her book_ From My Chateau Kitchen_ (Clarkson Potter, 2000), noting that they are "a revelation to those familiar only with crisp beans".