Haricots Verts Thin French Green Beans With Herb Butter Recipes

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HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER



Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories     Herb     Side     Thanksgiving     Vegetarian     Quick & Easy     Green Bean     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

Steps:

  • Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
  • Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
  • Do Ahead
  • Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

HARICOTS VERTS



Haricots Verts image

Provided by Food Network

Categories     side-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 3

12 ounces haricots verts, ends trimmed, or small thin green beans
2 tablespoons unsalted butter
Salt and freshly ground black pepper

Steps:

  • Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

HARICOTS VERTS WITH HERB BUTTER



Haricots Verts with Herb Butter image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1 pound French string beans, stem end removed
1 tablespoon minced scallion, white and green parts
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat leaf parsley
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
  • For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
  • Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
  • Use any extra herb butter for serving on a steak or in a sandwich.

HARICOT VERT ( FRENCH GREEN BEANS) WITH BACON AND ONIONS



Haricot Vert ( French Green Beans) With Bacon and Onions image

This is my old time favorite green bean recipe. I can have it as a meal, but my family loves it as a side dish to fish or chicken.

Provided by AngelaSept

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 lb French haricots vert (fresh or frozen)
3 -4 slices bacon
1 medium onion
1 tablespoon balsamic vinegar
1 teaspoon sugar

Steps:

  • Blanch Haricot verts.
  • Fry bacon with onion until crispy and onions are caramelized.
  • Add bacon and onions to the blanched beans.
  • Add vinegar and sugar mix well and serve.

Nutrition Facts : Calories 111.1, Fat 7.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 145.8, Carbohydrate 8, Fiber 2.3, Sugar 3, Protein 3.3

HARICOT VERT - FRENCH GREEN BEANS WITH GARLIC AND SLICED ALMONDS



Haricot Vert - French Green Beans With Garlic and Sliced Almonds image

This side or I would eat this as a snack. It has a garlicy, crisp, squeaky bite to it! Tossed with almonds. Use tender, young, thin beans.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb French style green bean, rinsed and microwaved for 4 minutes
2 -4 garlic cloves, minced
1/4 cup sliced almonds
2 tablespoons olive oil
1/8-1/4 cup water or 1/8-1/4 cup chicken broth
coarse sea salt, to season
pepper (to season)

Steps:

  • In a large pan over medium high heat, heat oil adding almonds and toss till for 1 minute add garlic to lightly brown add beans and water or broth cover for 5 minutes on low heat.
  • Season with salt and pepper.

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Top Asked Questions

How to cook haricot vert beans?
Just like my Spicy Italian Broccoli Recipe, this haricot vert recipe is going to use one pan for the preparation. The key is to use a good saute pan (I use a non-stick pan) with tight fitting lid. We want the beans to braise slightly for about seven minutes to soften them up.
What are haricot Verts?
Haricot verts are a French variety of green beans that are thinner and more delicate than regular green beans. Here they are steamed until crisp-tender and served with a delicious herb butter. In a small bowl by hand beat together butter, onion, tarragon, garlic, lemon peel, salt, and pepper.
Can you cook Haricots Verts with butter?
Haricots verts – Look for fresh green beans that don’t have any browning or rotting on the ends. You’ll need 1 pound haricots verts. Butter – The flavor is preferable, but you can also use olive oil. Let’s get to the important part – how to cook haricots verts!
Are haricot Verte beans gluten free?
THIS HARICOT VERT RECIPE IS: GLUTEN FREE, PALEO FRIENDLY, LOW CARB AND ADDICTING. A SIMPLE HARICOT VERT RECIPE READY IN UNDER 10 MINUTES. My entire life I have hated green beans. No matter how they were made, they never tasted good to me. But, I live and die by the mantra that you taste everything you can, all the time.

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