Thanks to Julia Child, my beautiful green beans from my C.S.A. became heart-cloggers. "Haricots Verts a la Creme" or just "Beans in cream sauce" was amazing. It was the easiest in a host of recipes that adds cream to veggies to make them nothing like what nature intended. I really wished I had a pic, but you can imagine beans smothered in cream pretty well. Check it out in her famous "Mastering the Art of French Cooking".
Haricots Vert a la Creme
for 6 to 8 people
3 lbs green beans, trimmed and washed
A wide, heavy-bottomed, enameled saucepan or skillet
Salt and pepper to taste
3 Tb softened butter
2 cups whipping cream
A lid for the pan
A hot vegetable dish
3 Tb fresh minced savory, tarragon, or parsley
Blanch the beans in 7 to 8 quarts of rapidly boiling salted water, drain them 3 to 4 minutes before they are tender. Toss the beans in the pan over moderately high heat to evaporate their moisture. Then toss with the salt, pepper, and butter. Pour in the cream, cover the pan, and boil slowly for 5 minutes or so, until beans are tender and cream has reduced by half. Season to taste.
Turn into hot vegetable dish, sprinkle with herbs, and serve at once.