Perfect Haricots Verts Recipes

HARICOTS VERTS

Steps:

• Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
• Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

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 AU BEURRE

Steps:

• Steam the haricots for about 5 minutes until tender. Toss with butter and salt.

HARICOTS VERTS WITH BROWNED GARLIC

Steps:

• 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.

HARICOTS VERTS WITH SHALLOTS

Steps:

• 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.
• Serve.

HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
• Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
• Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.

HARICOTS VERTS

Steps:

• In a kettle of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain well. Season beans with salt and pepper.