Steaming is one of the cooking methods that best preserves the nutritional value, taste and texture of vegetables. Water and stock (broth) are both suitable steaming liquids.
Prepare 1 kg (2 lb) butter (yellow wax) beans, as for main recipe. Cook 15 to 18 minutes in lightly salted boiling water. Drain and let cool. * Finely dice 2 shallots. Place in a bowl with the beans. * Combine 4 tablespoons olive oil, 2 tablespoons tarragon vinegar, salt and pepper and pour over bean mixture. Leave in a cool place 2 hours, then season to taste. Grill or pan-fry 4 slices bacon until crisp. Chop and sprinkle over salad while still warm. Sprinkle with chopped fresh parsley.