With a few little twists, these thin French green beans are company’s-coming delicious on a week night.
(subtopic, am I the only one having trouble with this new editor?????)It’s a good day when I find the beautiful little French green beans, called haricot verts, at the market. Straight and thin, tender and quite flavorful, they are the refined cousin of the plump garden beans we are all used to. If you can find them, bring them home! They are easy to work with and because they are smaller than traditional beans, they cook quicker!
Blanch, then createWhen preparing these treasures, give them a quick blanch first, then sauté. You don’t really need to add anything but a little butter and salt for a divine side dish, but you can always dress them up with an herb of choice. Tarragon is delightful with haricot vertes, as is thyme or chives. Garlic, yes! Shallots, of course! Or maybe a drizzle of sesame oil and some toasted sesame seeds, one of my favorite quick dishes.
Use what you have, as long as it’s delicious!Since I have an abundance of cherry tomatoes right now, I’m using them in just about everything! If you don’t have cherry tomatoes, chop up a ripe tomato. To add some texture, add some nuts of choice. I used hazelnuts here, but Pinenuts would be delicious, as well as smoked almonds! If you like a little heat, add a pinch of crushed red pepper flakes.
Haricot Verts with Cherry Tomatoes and Hazelnuts
These beans could grace a holiday table, or sit aside some quickly grilled shrimp for a quick week-night supper.
- 12 ounces, or so, haricot verts, stem-end trimmed
- 2 tbsp. extra virgin olive oil
- 1 tbsp. butter or vegan butter
- 1 large or two small shallots, minced
- 4 cloves garlic, minced
- 8 ounces cherry tomatoes
- 2 tbsp. toasted hazelnuts, rough chopped
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