CRISP HARICOTS VERTS WITH PINE NUTS
Provided by Melissa Clark
Categories Nut Side Thanksgiving Vegetarian Dinner Pine Nut Green Bean Fall Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
Steps:
- Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
- In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.
HARICOTS VERTS WITH ROSEMARY
Rosemary is huge in Spanish cooking and sometimes it turns up in unexpected places, like this side dish of string beans tossed with oil that's been perfumed with rosemary, garlic and lemon. Lemon-scented olive oil is available in many grocery stores now, but it can be pricey. If you're up for it, try my homemade version that follows this recipe. These are delicious at room temperature so they can be made a little ahead. That and the fact that there is no mayonnaise, makes them a lovely dish for a picnic or barbecue on a hot day.
Provided by Daisy Martinez
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.
- Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature.
- Lemon-Infused Olive Oil:
- Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.
HARICOTS VERTS WITH HAZELNUTS
These tender green beans tossed with hazelnuts bring texture and color to the Thanksgiving table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Bring a pot of water to a boil. Add haricots verts and 1 tablespoon salt; cook until just tender, 3 to 4 minutes. Drain, and plunge into an ice-water bath to chill. Drain, and set aside. (This can be done up to a day in advance.)
- In a medium skillet, melt 1 1/2 tablespoons butter over medium-high heat. Add shallots, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and cook, turning, until shallots start to brown on all sides, 2 to 3 minutes. Cover, reduce heat to low, and cook, turning frequently, until shallots are well browned, about 15 minutes. Let cool slightly, then cut into slivers.
- Meanwhile, place hazelnuts (blanched or with skin) in a baking pan; toast in the oven until they darken, 5 to 7 minutes. If using hazelnuts with skin, remove as much of it as possible by rubbing them quickly and vigorously in a dish towel. Crush roughly with the flat side of a knife.
- In a large skillet, heat remaining 2 tablespoons butter over medium-high heat. Add haricots verts, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper; cook, stirring, until heated through, about 3 minutes. Add shallots and hazelnuts; cook 1 minute more. Transfer to a serving dish, and serve.
SAUTEED HARICOTS VERTS, RED BELL PEPPERS, AND PINE NUTS
Categories Sauté Christmas Quick & Easy Pine Nut Green Bean Bell Pepper Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.
- Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 5 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Sauté until heated through, about 5 minutes. Mix in nuts; season with salt and pepper. Transfer to bowl.
HARICOTS VERTS WITH SHALLOTS AND PANCETTA
I found this recipe in the recent Cooking Light magazine. The pancetta and shallots give a wonderful taste to the haricots verts. Top it off with a nice shaking of salt and pepper.
Provided by Abby Girl
Categories Vegetable
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet oven over medium-high heat. Coat pan with cooking spray.
- Add pancetta and shallots to pan; sauté 5 minutes or until pancetta is crisp and shallots are tender and lightly browned.
- Add broth and vinegar to pan, scraping pan to loosen browned bits. Add beans to pan, tossing to coat.
- Cover and cook 7 minutes or until beans are crisp-tender. Remove from heat; stir in salt.
- Note: Use caution towards the end of the cooking time as it could burn quite easily.
Nutrition Facts : Calories 30, Fat 0.2, Sodium 73.5, Carbohydrate 6.6, Fiber 2.6, Sugar 1.1, Protein 1.8
HARICOTS VERTS SALAD
Provided by Jonathan Reynolds
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
- In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
- Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
- Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams
HARICOTS VERTS SALAD
Make and share this Haricots Verts Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
- Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
- Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
- Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.
HARICOTS VERTS WITH PECANS AND LEMON
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Bring a large pot of water to a boil; add salt and haricots verts. Cook beans until bright green and crisp-tender, 3 to 4 minutes; drain. Transfer to a serving dish.
- Meanwhile, spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 minutes. Coarsely chop nuts when they are cool enough to handle.
- Whisk vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, gently toss beans with vinaigrette and chopped nuts; sprinkle with zest. Serve warm.
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