Haricots Verts With Minty Cherry Tomatoes Recipes

PANCETTA SAUTEED HARICOT VERT WITH CHERRY TOMATOES AND FETA

Pancetta Sauteed Haricot Vert With Cherry Tomatoes and Feta image

These haricot vert are flavor packed and sauteed with browned pancetta. You won't be disappointed! This is my own recipe from www.pickypalate.blogspot.com

Provided by Picky Palate

Categories Greens

Time 20m

Yield 4 haricot vert, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb washed and trimmed French haricots vert
2 tablespoons extra virgin olive oil
1/2 cup pancetta, diced
salt and pepper
1 1/2 cups cherry tomatoes
1/4 cup feta cheese

Steps:

Heat olive oil into a large sauté pan.
When hot, add pancetta; cook and stir until browned.
Add haricot vert, pinch of salt and pepper, and cherry tomatoes. Cook for 3-5 minutes or until beans are crisp tender.
Transfer to a serving plate and sprinkle with Feta Cheese.

Nutrition Facts : Calories 112.1, Fat 8.9, SaturatedFat 2.4, Cholesterol 8.3, Sodium 111, Carbohydrate 6.6, Fiber 2.6, Sugar 2.6, Protein 2.9

TOMATOES AND HARICOTS VERTS WITH ANCHOVIES

Tomatoes and Haricots Verts with Anchovies image

This time anchovies are not optional. They're an integral ingredient here, and it's worth seeking out quality brands. We love the oil-packed ones from Ortiz, Agostino Recca, and Merro.

Provided by Ignacio Mattos

Categories Bon Appétit Side Summer Green Bean Tomato Anchovy Salad Quick and Healthy Quick & Easy Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 oz. haricots verts or green beans, trimmed
Kosher salt
2 lb. medium tomatoes, some sliced, some cut into wedges
1 pint Sun Gold and/or cherry tomatoes, halved crosswise
16 oil-packed anchovy fillets
1/4 cup celery leaves or parsley leaves
2 Tbsp. red wine vinegar
2 Tbsp. extra-virgin olive oil
Smoked or regular flaky sea salt
Freshly ground black pepper

Steps:

Cook haricots verts in a large pot of boiling salted water until bright green and tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water; let cool. Drain and pat dry.
Toss haricots verts, both kinds of tomatoes, anchovies, celery leaves, and vinegar in a large bowl; season lightly with kosher salt.
Transfer salad to a platter, drizzle with oil, and season with sea salt and pepper

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