"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.
1 1/2 pounds haricots verts
1 tablespoon olive oil
1/2 cup chopped shallots (about 2 large)
1/2 cup red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
How to Make It
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.
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.
I really liked this but would probably use only 1/2 of the sauce or double the green beans. It was a little to vinegar-y for me and overpowered the flavor of green beans which are delicious on their own.
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