Rating: 5 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Haricots verts are tiny, fresh French green beans. If you can't find them, substitute regular fresh beans, which you'll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary.

Recipe by Cooking Light November 2009

Gallery

Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

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  • Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.

Nutrition Facts

108 calories; fat 6.2g; saturated fat 1.1g; mono fat 0.8g; poly fat 3g; protein 4.2g; carbohydrates 11.3g; fiber 4.2g; cholesterol 4mg; iron 1.5mg; sodium 327mg; calcium 51mg.
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