My favorite green beans are French Filet Beans (Haricort Verts). They are small, stringless, delicate, cook more quickly than many other varieties and delicious! While they are available year around sourced by our grocers from around the world, they are fresh from the field near my neighborhood at the moment. I am excited!
Haricort Verts
Usually, when we think of preparing green beans, a long boil or using them in a mushroom and onion casserole come to mind. In this recipe, you will take advantage of the Haricort Verts’ tender nature in a quick sauté. First, we’ll blanch them a bit so the other vegetables won’t get cooked to death, then toss everything together. Feel free to finish the sauté with any acidic ingredient you like, such as lemon juice, white or red wine or Balsamic vinegar. In this rendition, I’ve chosen red wine vinegar. Enjoy!
- 1 Pound Haricort Verts Greens Beans, Stem End Snapped Off, Washed
- 3 Tablespoons Olive Oil
- 4 Ounces White Mushrooms Washed, Dried and Sliced
- 2 Medium Carrots, Peeled, Cut into 2" Sticks about ¼" Thick
- 2 Slices of Medium-Sized Yellow Onion ⅜" Thick, Cross Cut in Half and Ring Pieces Separated
- ½ Celery Stalk Washed and Diagonally Sliced Thinly
- 2 Cloves Garlic Minced
- ½ Cup Fresh Ripe Tomato Chunks (Slices ½" Thick, Remove Seeds with your Fingers, Dice)
- 3 Tablespoons Red Wine Vinegar
- Salt and Freshly Ground Black Pepper to Taste
- 1 Tablespoon Extra Virgin Olive Oil or Butter
- Place beans in a pot and cover with water; add ½ teaspoon salt and stir. Bring to a boil and simmer the beans for 5 - 7 minutes, checking often after 5 minutes. The idea is to pre-cook them, but just to tender-crisp. When ready, drain into a colander and run cold tap water all over them until they are cooled to stop cooking. Allow to drain in the sink until needed.
- Pour 3 tablespoons olive oil into a large sauté pan over high heat. Add all of the vegetables, except the tomatoes; very lightly salt and pepper. Toss and stir until the onions wilt a bit and the mushrooms soften. Add the tomato chunks and continue the sauté for 3 minutes more. Add the green beans to the pan and stir and stir until they are hot. Pour the vinegar over all, stir vigorously and allow only half of it to boil away. Remove from heat.
- Taste and correct for salt and pepper. Add the extra virgin olive oil or butter and stir to coat the vegetables. Serve immediately.
Thanks to tgwshop.com for the picture of the Haricort Verts!
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