Pan-Fried Pole Beans With Chicken Liver Crostini

Name: Pan-Fried Pole Beans With Chicken Liver Crostini
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 1 ½ tablespoons olive oil; 2 shallots, diced; 2 cloves garlic, thinly sliced; 1 pound chicken livers, deveined; ½ cup port; Salt and freshly ground black pepper; Sugar; 1 pound plus 1 tablespoon well-chilled unsalted butter, cut into small cubes; 1 pinch curing salt (to help preserve color), optional; 1 tablespoon olive oil; 1 pound assorted fresh pole beans (such as Dragon’s Tongue, Romano, yellow), trimmed; 1 spring onion, thinly sliced; 1 clove garlic, thinly sliced; Sea salt and cracked black pepper; 12 to 16 thin slices crusty bread; Extra virgin olive oil

Recipe from Anne Quatrano

Adapted by Kim Severson

Published July 11, 2006

Tami Chappell for The New York Times

Media 1 of 1

Total Time: 45 minutes (25 minutes for pâté, 20 for beans and crostini)
Rating: 4(9)
Comments: Read comments

Pole beans, which are also called stick beans or runner beans depending on where you’re from, are any sort of bean that climbs easily around a trellis or other support. When they are young, they are perfect cooked in a lightly oiled sauté pan without blanching. Anne Quatrano’s recipe requires only the discipline to keep the heat of the pan high enough so the beans brown well but don’t burn. If the beans are fresh, they can achieve a crisp-tender state with just a touch of char in less than 10 minutes. —Kim Severson

Featured in: Grandma Burned the Beans: A Lucky Break

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Ingredients

Yield:6 to 8 servings

FOR THE CHICKEN LIVER PÂTÉ

1 ½ tablespoons olive oil
2 shallots, diced
2 cloves garlic, thinly sliced
1 pound chicken livers, deveined
½ cup port
Salt and freshly ground black pepper
Sugar
1 pound plus 1 tablespoon well-chilled unsalted butter, cut into small cubes
1 pinch curing salt (to help preserve color), optional

FOR THE BEANS

1 tablespoon olive oil
1 pound assorted fresh pole beans (such as Dragon’s Tongue, Romano, yellow), trimmed
1 spring onion, thinly sliced
1 clove garlic, thinly sliced
Sea salt and cracked black pepper

FOR THE CROSTINI

12 to 16 thin slices crusty bread
Extra virgin olive oil

Ingredient Substitution Guide

Preparation

Step 1
For chicken liver pâté: In a medium sauté pan, heat oil, and add shallots, garlic and chicken livers. Sauté until livers are medium-rare; add port, and sauté until liquid is reduced by half. Season with salt, pepper and sugar to taste.
Step 2
Transfer to a food processor, and purée. With machine running, gradually add cubes of butter until they are incorporated. Add curing salt, if using. Adjust seasonings to taste, push through a fine-mesh screen or strainer and transfer to a ceramic terrine. Covered tightly, the pâté can be refrigerated for a week or a bit longer.
Step 3
For beans: Place a large sauté pan over medium heat, and heat oil. Add beans, and sauté just until lightly browned. Add onion and garlic, and continue to sauté until onions are just wilted. Season with salt and pepper.
Step 4
For crostini: Brush slices of bread generously on both sides with oil. Toast on both sides in a hot skillet or on a grill until golden brown.
Step 5
To serve, place equal portions of beans on each of 6 or 8 plates. Season with salt and cracked pepper to taste. Place two slices of bread on each plate, and pass chicken liver pâté.