Friday, December 10, 2010

Haricots Verts with Browned Garlic

Haricots verts, French for "green beans," refer to a longer, thinner type of green bean than the typical, American green bean. I've eaten them in a restaurant but never prepared them at home. When I saw them at Costco, I decided to give them a try.

This recipe combines them with a good amount of browned garlic. Once it's cooked, garlic's flavor mellows considerably. I love the beautiful bright green color of these tender green beans.

Haricots Verts with Browned Garlic
Recipe courtesy of Cooking Light

Yield: 8 servings (serving size: about 1 cup)
2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
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.

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.

I am linking this to Foodie Friday at Designs by Gollum.


  1. Love string beans, especially those long thin Haricot Verts, your recipe sounds fantastic, such good flavors!

  2. This is a wonderful recipe. Thanks for sharing it with us. I hope you have a wonderful day. Blessings...Mary

  3. I first bought those green beans at Trader Joe's and absolutely love them - love this recipe, I must have missed that in Cooking Light!

  4. I have never heard tne real name before. These look amazing. My hubby would love the garlic. I can't wait to try it out. We love green beans.

  5. Your haricots verts look so good; I must remember this recipe; for the holidays.


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