Haricot Vert Sauteed with Shallots

I die a little inside every time I see a can of green beans.

I grew up on canned green beans. Well, let’s be clear: I didn’t really grow up on them because I flat-out refused to eat them, but they were present on the table throughout my childhood.

I just don’t understand them: Why would anyone want to take a perfectly crisp, delicious vegetable and turn it into blanched mush in a can? And the smell? The smell!

Thankfully, in my adulthood, I have been able to get over the trauma of canned green beans to embrace the fresh version. This recipe uses haricot vert (say: hair ree co-VER) which is a long and thin version of the typical American green bean, but it will work with regular green beans as well.

The secret to this recipe is chicken broth, one of the unsung heroes of the kitchen. Here, chicken broth provides moisture to help cook and flavor the beans without adding fat. This dish is easy to make as a quick, stove top side to accompany nearly any main course.

The Ingredients:

  • 1/2 lb of Haricot Vert – washed and dried
  • 1/3 cup of Sliced Shallots
  • 4 tbs of Chicken Broth
  • 1 tbs Butter
  • Salt and Black Pepper
  • Fisherman’s Wharf Spice Blend by Urban Accents OR Lemon Pepper Spice Blend (Optional)

The Tools:

  • Knife and Cutting Board
  • Stainless Skillet – at least 12 inch circumference

The Action:

  • Gather your ingredients:

Ingredients

  • Slice the shallots like this:

Shallots

  • In the pan, melt the butter slowly over medium heat. You don’t want the butter to sizzle or brown. Add the shallots and a pinch of salt. The salt will help carmelize the shallots. Move the shallots around the pan occasionally until they begin to brown and carmelize.You will start to see brown bits forming in the pan:

Browning Shallots

  • Then, watch closely until they are completely carmelized (Seriously, don’t leave the pan – these can burn quickly). When the shallots are golden brown, add 4 oz of chicken broth to the pan and stir the broth around to deglaze the pan (this means you are picking up all of the brown bits from the bottom):

Adding Chicken Stock

  • After you deglaze the pan, add the haricot vert and stir to coat the beans evenly with the mixture. Turn up the heat slightly and let the chicken broth reduce. Keep the beans moving around the pan every so often so that they cook evenly. They are ready when they look like this:

Brown Bits

  • Add seasoning to taste. You can use whatever combination of salt, pepper, Fisherman’s Wharf (This stuff is AMAZING! If you don’t have it, go get it. You will use it on tons of things) or Lemon Pepper you like. Serve hot:

Green Beans Finished

The beans should be cooked, but still crisp. Enjoy and repeat after me: I will never serve canned green beans to anyone. Ever. No matter what.

Ali Wechman

3 comments

  1. Hi Ali! I’m EMW (stands for my blog), and I have to admit, I LOVE Haricot vert. The nice bite you get when you eat some and their slight tenderness – big sigh :’) . Ever since my mom discovered them in the grocery store (we’re Indian), I have to say that us two have been hooked. Thankfully, we only get them fresh πŸ˜› . I think your recipe is good enough to try out for the rest of the non-haricot-verters of my family, so thanks! There’s no better way to feel healthy eating a bunch of this stuff πŸ˜€

  2. Pingback: White Cheddar and Honey Corn Muffins with Candied Bacon | Kitchenpants!

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