Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Julie Grimes
Recipe by Cooking Light July 2005

Gallery

Credit: Beau Gustafson

Recipe Summary

Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

54 calories; calories from fat 33%; fat 2g; saturated fat 1g; mono fat 0.8g; poly fat 0.1g; protein 2g; carbohydrates 8.5g; fiber 3.1g; cholesterol 5mg; iron 1.1mg; sodium 226mg; calcium 45mg.
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