Prep 5 mins
Cook 5 mins
I am a green bean lover, but these little beauties have topped my list of favorites. One of Julia Child's pet peeves was undercooked green beans, a style of preparing them that became very popular as California Cuisine spread across the landscape. Yet the flavor of green beans does not blossom until they are adequately cooked, so be sure to test fresh green beans several times to be certain they are done. True haricots verts are about the size of pencil lead or matchsticks. You can sometimes find these in farmers' markets. If you are using bigger green beans, the cooking time will longer.
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 large shallot, minced
- kosher salt
- 8 ounces French haricots vert
- 6 -8 basil leaves, cut into thin strips
- Put the butter in a small saute pan set over low heat.
- Add the garlic and shallots.
- Saute for 2-3 min, until just softened.
- Remove from the heat and set aside.
- Fill a medium pot with water and bring it to a boil.
- Add a Tbs of kosher salt.
- Drop in the beans.
- Cook until they are tender but not mushy, from 60 seconds for the tiniest green beans to as long as 5 min for the larger ones.
- Taste frequently during cooking so that they are not overcooked.
- Drain and transfer to a serving dish.
- Add the shallot butter and sliced basil.
- Toss gently.
- Taste, season with salt and pepper if needed.
Fixed this tonight, from frozen bag of haricot vert, thawed and drained. It made a lovely dinner, for just DH and me, with Garlic Mashed Potatoes and refrigerated package of London Broil - from a "Big Box" store - in the microwave for 7 minutes (!) . A nice bottle of pinot noir, and we had a most festive meal. The flavors complemented each other nicely. Am saving this recipe for future meals. Thanks, SkinnyMinnie ! (Ad for Dish obscuring my typing, so forgive spelling !)