Haricots verts is a French term that is used to describe young, tiny, slender green beans that are generally cooked whole. If you can't find haricots verts, use green snap beans instead.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown; stir frequently. Add balsamic vinegar; cook 2 minutes. Remove from heat. Add tomatoes.

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  • Cook haricots verts in boiling water 2 minutes or until crisp-tender; drain.

  • Combine haricots verts, onion mixture, salt, and pepper in a large bowl. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

69 calories; fat 1.2g; saturated fat 0.2g; protein 2.2g; carbohydrates 12.5g; cholesterol 0mg; iron 0.8mg; sodium 185mg; calories from fat 16%; fiber 5.1g; calcium 70mg.
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