Prep 15 mins
Cook 11 mins
- 2 quarts water
- 2 1⁄2 teaspoons salt, divided
- 1 1⁄2 lbs French haricots vert
- 4 teaspoons butter
- 1⁄3 cup thinly sliced garlic (about 1 head)
- 2 tablespoons finely chopped shallots
- 1 teaspoon chopped fresh rosemary
- 1⁄2 teaspoon fresh ground black pepper
- Bring water and 2 teaspoons salt to a boil in a large pan.
- Add in beans; cook 2-3 minutes or until crisp-tender; drain.
- Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
- Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.
So awesome! I steamed the beans in the microwave instead of a pot. The garlic was to die for and the rosemary was a nice compliment (I only had dried crushed though.) Thanks for posting this!
This was delicious! I only had 3/4 lb. of green beans, but kept everything else the same. I thought that the garlic might be overpowering, but it was great! I would suggest sprinkling the salt & pepper over the green beans after they have been added to the pan then re-tossing because it helps to disperse the spices more evenly (found that out a little too late, lol!)
Incredible! Think I might use more rosemary next time though. Really nice and light way to make green beans for a lot of people. Thanks!