Yield
6 servings (serving size: about 1 1/3 cups)

How to Make It

Step 1

Place haricots verts into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 5 minutes or until mixture thickens slightly. Add haricots verts, pepper, and salt to pan; sauté 2 minutes or until beans are heated through. Serve warm or at room temperature.

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