Haricots Verts

There is no better side dish than a nice plate of green beans.  I wanted to fancy things up so this is my version of Haricots Verts, AKA French style green beans.  These are tasty as they are cooked with garlic and shallot.  They also have a nice little bite from from red wine vinegar.  Although this is not traditional it is my take and they are super tasty.

Haricots Verts

  • 1 pound fresh green beans, trimmed
  • 3 tbs butter
  • 2 cloves garlic
  • 2 large shallots, diced
  • 2 tbs red wine vinegar
  • 2 tsp fresh thyme, or 1/2 tsp dried thyme
  • kosher salt
  • freshly ground black pepper

Clean and trim the green beans.

Trimmed and rinsed

Bring a large pot of salted water to a boil.  Then gently lower the green beans and cook for 5 minutes.

Quickly blanch the green beans

Remove the green beans from the water and place immediately into ice water.  This will stop the cooking and also keep them nice and green.  Brown green beans are sad green beans :(.

Chill to preserve the color and flavor

In a large saute pan, heat the butter over medium heat and quickly cook the garlic for a minute.  Then add the shallots and thyme.  Cook until the shallots are translucent.

Quickly cook

Add the green beans and continue cooking for a couple of minutes.  Make sure the shallots, green beans and thyme are thoroughly mixed.  De glaze the pan with the red wine vinegar.  Season with salt and pepper and serve.

The beans up close

These beans are quick and easy.  Plus they are full of flavor.

Money shot of Haricots Verts

A perfect side for that special meal.  These beans were delicious.  They barely made it to the table.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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