Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Haricots Vert

on July 2, 2014

2014-07-01 16.31.03

I am so a bean girl. I love all kinds of beans. I’d have to say the “yuppiest” of them all are the Haricots Vert. The fancy French style string beans, that you may see along side an extravagant meal in a restaurant. Not any more! These beans are available in most grocery stores today and they are so delicious. I have an easy way to prepare them. I start out by cleaning the beans. What I mean is the one ugly end of the bean I break off, you’ll be able to tell which one that is. After they are all cleaned I have ready a large pot of salted boiling water on the stove ready for the beans to have a spa moment. I place all the beans in the hot water for a minute, that will set the color, to a vibrant green. Then I immediately place them into an ice bath to stop the cooking and keep that green color.

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After the beans have cooled I drain them and pat them dry to remove any excess water. In a large saute pan that’s been heating on med heat, I add 3 tablespoons of olive oil. To that I’m going to add 2 small sliced shallots and 1 sliced garlic clove. 1 teaspoon of Kosher salt and 1/2 a teaspoon of black pepper.

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You can see I have a bit of fresh dill waiting on stand by, I’ll tell you about that in a minute.

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First I add the shallots and get them softening with the salt and pepper. After they have softened I add the garlic. Once you start to smell the garlic add the beans right in.

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Toss the beans through the shallots and garlic and then toss in some toasted almond slivers.

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After a minute or so in the pan remove the beans to a serving bowl. This is totally optional but I like to add some fresh dill right at a the end. The dill gives it a pop of fresh flavor and really goes well with the French beans. I suppose because the French use dill in a lot of their dishes.

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There you have it, a side dish that you can have any night of the week and is fancy enough for company. #tastethefancy.


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