Sauteed Haricots Verts Recipes

HARICOT VERT RECIPE

Steps:

• Warm a saute pan over medium-high heat. Add in all of the ingredients. Cover with a tight fitting lid. Cook for 7 minutes.
• Remove the lid, stir and turn the heat to high. Continue to stir until the shallots are translucent and the beans are cooked through, approximately 3 minutes more.
• Serve hot and happy eating.

HARICOTS VERTS WITH SHALLOTS AND LEMON

Steps:

• In a large skillet, heat the olive oil and sautee the shallots and green beans.
• Season with salt and pepper.
• Shake the pan occasionally so the beans do not burn.
• When done to your taste, about 10 minutes for us, squeeze a couple TBS of lemon juice over the beans and toss with the zest.
• Serve!

EASIEST RECIPE FOR HARICOT VERTS

Steps:

• Melt butter in large pan over medium high heat. When it sizzles, add in the haricot verts.
• Cook for 3 minutes, mostly undisturbed. Let them get a bit dark.
• Season with salt and add 1/3 cup water to pan and cover.
• Turn down heat to medium low and cook for 3-4 minutes for tender crisp, 5-6 minutes if you want them softer.
• Remove cover and cook until all liquid has evaporated. Add more salt to taste if desired.

PERFECT HARICOTS VERTS

Steps:

• Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
• Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
• Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

SAUTEED HARICOTS VERTS, RED BELL PEPPERS, AND PINE NUTS

Steps:

• Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.
• Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 5 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Sauté until heated through, about 5 minutes. Mix in nuts; season with salt and pepper. Transfer to bowl.

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.