Haricots Verts with Browned Garlic

Haricots Verts with Browned Garlic Recipe
Beau Gustafson
Slender haricots verts need little embellishment. Here they're tossed with a good dose of browned garlic. Once it's cooked, garlic's flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.


8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 54
Caloriesfromfat 33 %
Fat 2 g
Satfat 1 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 2 g
Carbohydrate 8.5 g
Fiber 3.1 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 226 mg
Calcium 45 mg


2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper


Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.

Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

Julie Grimes,

Cooking Light

July 2005
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