Haricots Verts With Mushrooms, Currants, and Sunflower Seeds

Submitted by ChefLee

"I love to try different flavor combinations when cooking. I thought the slight sweetness of the currants and shallots paired nicely with the balsamic and the salt from the seeds. Hope you like it!"

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 4 side dishes
• Serves: 4

ingredients

• 1 cup French haricots vert, washed and ends trimmed
• 1 tablespoon light olive oil
• 1 shallot, thinly sliced
• 2 tablespoons dried currants
• 2 tablespoons balsamic vinegar
• 2 tablespoons sunflower seeds, toasted and salted
• 1 (4 1/2 ounce) jar whole mushrooms, drained

directions

1. Boil some salted water in a saucepan and fill a mixing bowl with ice water.
2. Place the beans in the boiling water until they're barely cooked through but still tender, about 5 minutes.
3. Remove the beans and submerge them into the ice water for a bit then remove them with a slotted spoon.
4. In a medium skillet; heat the oil on medium heat then add the shallot and currants. Saute them for 2 minutes until they are soft.
5. Add the beans, mushrooms, balsamic, and sunflower seeds. Heat through, stirring, about 3 minutes then serve!