French Green Beans with Basil and Orange

Oxmoor House
Small, thin French green beans are called haricots vert. They cook quickly and look lovely on a plate.
8 servings


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2 pounds haricots vert (small, thin green beans), trimmed
6 tablespoons butter or margarine
1 small onion, minced
1 teaspoon grated orange rind
1/2 cup fresh orange juice
1 tablespoon minced fresh basil or 1 teaspoon dried basil


Cook beans in a small amount of boiling salted water 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.

Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Add orange rind and juice, and cook until liquid is almost evaporated. Add beans, and stir gently until thoroughly heated. Stir in basil. Season to taste with salt.

Note: You can use other types of green beans in this recipe. Just pick out the more slender beans and increase the cooking time to 12 to 15 minutes.

Created date

August 2009