Drying & Seasoning Green Beans Before Cooking

"Hi! I'm Louis Ortiz on behalf of Expert Village and in a previous video I showed you the shocking and blanching procedure for vegetables. I've got some Kentucky Wonder Beans that I've thrown into a ice water bath, so these guys are all finished for this part of the process any how. What we are going to do is pull those out, shake off the residual water and I've got a paper towel here. We are just going to lay these beans out so that we get the water off of them. If you notice they are nice pretty vibrant green color which is what we want and what we are going to do now is the second part of the cooking process and I am just going to sautee these guys on a stove top. Now that they are dry, I don't want a lot of water on them, on the outside of them, because there is water on the inside. You want to get all the water off of them that you can because I am going to be cooking in some clarified butter and I am going to use some roasted garlic here that I've shown you in a previous video. We don't any of that water separating all these items and throwing things off. So these guys are nice and dry. Again I've got some roasted garlic cloves here and what I am going to do is kind of dice them up with my utility knife here. I've got some salt and some fresh cracked black pepper corn that I am going to use and I'm going to cook these in clarified butter which I also showed you how to prepare in a previous video. So come back in a second we will show you how to cook these on the stove top."