Haricot Vert With Shallots & Garlic
Haricot Vert are like regular green beans that had good “work” done. They’re slender, crisp and aesthetically pleasing. The key with these beans is that you must be careful to not overcook them. A technique called “blanching” is utilized here to cook them just enough and to preserve their verdant coloring. Green beans and shallots are a classic pair, and for good reason. Shallots bring a nice sweetness to the dish, while the garlic provides that savory bite. This side goes well with just about any dish, in any season, and is a healthy alternative to heavier options.
Ingredients:
2 lbs trimmed haricot vert
3 large shallots, finely chopped
3 cloves of garlic, minced
Olive oil
Salt & Pepper, to taste
Bring a large pot of water to boil.
Have a large bowl of ice water near by.
add in the haricot vert to the boiling water.
Leave them to boil for just 2-3 minutes.
Then quickly drain the beans and submerge them in the ice water. Leave them in there for a minute or two until completely cooled and then drain.
In a skillet, heat a generous pour of olive oil over medium heat.
Add in your shallots and sauté until tender.
Next add the garlic and sauté for about 2 minutes.
Add salt and pepper to your liking.
In a large bowl, pour the shallot mixture over the haricot vert and stir to incorporate. Top with more salt and pepper if you’d like.
Serve hot or at room temperature. Enjoy!
