Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"Haricots verts" (ah-ree-koh VEHR) is French for "green beans." These beans are small, slender, and vivid green. If you can't find haricots verts, substitute regular green beans and increase the cooking time to five minutes.

Cynthia Nicholson
Recipe by Cooking Light July 2006

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Yield:
6 servings (serving size: about 1 1/3 cups)
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Ingredients

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Directions

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  • Place haricots verts into a large saucepan of boiling water; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 4 minutes or until golden. Stir in vinegar; cook 5 minutes or until mixture thickens slightly. Add haricots verts, pepper, and salt to pan; sauté 2 minutes or until beans are heated through. Serve warm or at room temperature.

Nutrition Facts

65 calories; calories from fat 33%; fat 2.4g; saturated fat 0.3g; mono fat 0.4g; poly fat 1.7g; protein 2.4g; carbohydrates 10.5g; fiber 4g; iron 1.4mg; sodium 107mg; calcium 48mg.
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