Haricot verts is a French term used to describe young, tiny, slender green beans that are generally cooked whole. If you can't find haricot verts, use small green beans instead.
Oxmoor House JANUARY 2005
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes, stirring frequently. Reduce heat to medium; cook 15 to 20 minutes or until deep golden brown, stirring frequently. Add balsamic vinegar, and cook 2 minutes. Remove from heat. Add tomatoes.
Cook haricot verts in boiling water 2 minutes or until crisp-tender; drain. Set aside.
Combine haricot verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.
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