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Two More Good Reasons to Grow Haricot Vert Beans

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Haricot Vert with Shallots

Ingredients:

1/2 pound of haricot vert, trimmed hopefully that you grew yourself.
2 teaspoon butter (Please not margarine)
1 Tbsp Dried Shallots,
Salt and pepper to taste
2 tablespoons diced tomato

Wedge of lemon

Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.

In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and sauté them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately.

Haricot Vert Beans with Butter and Herbs

Ingredients:

1 pound thin green beans (haricot vert), trimmed

1/4 cup red onion, chopped fine

3 Tbsp butter

2 Tsp dried parsley 

3 Tsp dried thyme leaves

3 Tsp dried tarragon 

Or basil, 

3 Tsp dried chives 

Salt and pepper to taste

Lemon wedges

Directions:

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3 Add the green beans and sauté for 2-3 minutes, stirring often.

4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Have you order your dried tomato flakes yet?   Order this great pantry necessity now!