FRENCH GREEN BEANS ( HARICOTS VERTS) WITH LEMON AND ALMONDS
French Green Beans are steamed and served in a simple lemon vinaigrette dressing and topped with a sprinkle of sliced almonds. This zesty-tangy flavor combination make this a great balance for your richer side dishes.
Categories Sides
Time 20m
Number Of Ingredients 6
Steps:
- Place whole French beans into a medium size saucepan with 2 to 3 cups of water, and sprinkle 1/8 of a teaspoon of salt over the
- Cover, and on medium heat, bring water to a boil. Lower heat to simmer for 2 minutes.
- Remove from heat and carefully drain all the water from the pot. (I do this with a pot holder to hold the lid slightly open and tilt the pot over my sink to drain the water).
- Return the pot with the beans to the stove, remain covered and allow the beans to steam for 2 minutes longer, or until they are tender to the bite. Be careful not to over cook them, or you will have mushy beans.
- Here's a tip: Take a bean and bite into one. If it has reached the tenderness to your liking, then transfer them to a bowl and allow the beans to cool completely.
- Drizzle the olive oil over them, then the lemon juice. Toss gently to combine. Transfer to a serving platter. Taste a bean, and sprinkle lightly with salt over them to taste. Place a few lemon slices on both ends of the platter, as garnish. Set the dish aside to serve at room temperature, or chill before serving. Just before serving the French beans, sprinkle on top with sliced almonds.
HARICOT VERT - FRENCH GREEN BEANS WITH GARLIC AND SLICED ALMONDS
This side or I would eat this as a snack. It has a garlicy, crisp, squeaky bite to it! Tossed with almonds. Use tender, young, thin beans.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan over medium high heat, heat oil adding almonds and toss till for 1 minute add garlic to lightly brown add beans and water or broth cover for 5 minutes on low heat.
- Season with salt and pepper.
HARICOTS VERTS WITH ALMONDS
Provided by Colin Cowie
Categories Nut Vegetable Side Sauté Quick & Easy Low/No Sugar Almond Green Bean Summer Healthy Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Cook beans in medium pot of boiling salted water until just crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool quickly. Pat beans dry. (Can be made 1 day ahead. Cover with plastic wrap and chill.)
- Heat oil in large skillet over medium-high heat. Add green beans and half of almonds and toss until heated through, about 3 minutes. Season beans with salt and pepper. Transfer beans to platter. Sprinkle with remaining almonds.
HARICOTS VERTS ALMONDINE
Steps:
- Bring a large pot of salted water to boil.
- Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
- Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
- Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.
- Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.
PARMESAN GARLIC GREEN BEANS WITH ALMONDS & ONIONS
This is a combination of Recipes #25787, Recipe #107639, and Recipe #37409. I love all the flavors and couldn't just pick one. They're even better the next day! Use fresh green beans and DON'T use the powdered Parmesan in a can.
Provided by jimnyo
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the beans in a pan of boiling salted water (about 1 teaspoons salt) and cook for 3-5 minutes until firm but not raw, drain well. Or, alternatively, microwave with a little water for 4 minutes.
- Melt the butter in a pan, add the olive oil and heat, add the almonds and onions and cook for 3 minutes, or until the almonds are lightly browned.
- Add garlic and cook for another minute.
- Add the beans, salt and pepper to taste and toss.
- Add the chicken stock.
- Cover and cook until desired tenderness, about 5-10 minutes.
- Sprinkle beans with Parmesan; serve immediately.
Nutrition Facts : Calories 178.2, Fat 12.9, SaturatedFat 3.8, Cholesterol 13.1, Sodium 204.4, Carbohydrate 11.7, Fiber 4.3, Sugar 4.8, Protein 6.8
HARICOT VERT ( FRENCH GREEN BEANS) WITH BACON AND ONIONS
This is my old time favorite green bean recipe. I can have it as a meal, but my family loves it as a side dish to fish or chicken.
Provided by AngelaSept
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Blanch Haricot verts.
- Fry bacon with onion until crispy and onions are caramelized.
- Add bacon and onions to the blanched beans.
- Add vinegar and sugar mix well and serve.
Nutrition Facts : Calories 111.1, Fat 7.8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 145.8, Carbohydrate 8, Fiber 2.3, Sugar 3, Protein 3.3
HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Provided by Melissa Roberts
Categories Herb Side Thanksgiving Vegetarian Quick & Easy Green Bean Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
- Do Ahead
- Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
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