Beau Gustafson
8 servings (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

cookinla's Review

June 07, 2013
This recipe was delicious. Will definitely make again and is great for entertaining. Used dried rosemary and it was fantastic.

cjmelt76's Review

November 01, 2009
Used dried rosemary instead of fresh and fresh haricot verts. Served with roasted cauliflower and yukon gold potatoes with goat cheese and garlic - excellent side dish!

desideesy's Review

October 15, 2009
The shallots and garlic were yummy, but this recipe called for FAR too much salt.