Slender haricots verts need little embellishment. Here they're tossed with a good dose of cherry tomatoes and mushrooms. Once it's cooked, the 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.
1 tablespoon unsalted butter
8 ounces trimmed haricots verts (French green beans)
3/4 cup sliced mushrooms
1/2 cup halved cherry tomatoes
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Melt butter in a large skillet over medium-high heat. Add haricots verts and mushrooms to pan; cook 6 minutes or until vegetables are tender. Add cherry tomatoes and vinegar to pan; toss well to coat. Sprinkle vegetable mixture evenly with salt and pepper.
I used shiitake mushrooms because that is what I had on hand. I probably should've cooked the beans a little longer as they were still a bit crisp, but we loved the flavors. Will definitely make again.