haricot vert

This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it’s pretty, too.

Green Beans, Corn and Carrot Salad

salt,

red wine vinegar

garlic cloves, finely chopped

Dijon mustard

olive oil

chives

Black pepper, as needed

haricots verts,

corn kernels (from about 4 corn cobs)

carrot, peeled and coarsely grated (2 cups)

In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.

Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.

In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

This hearty cassoulet skips the meat all together and gives your summer produce haul time to shine. 

Summer Vegetable Cassoulet With Crispy Gruyère

fennel seeds

¼ tsp. crushed red pepper flakes

Tbsp. extra-virgin olive oil, divided

black pepper

haricots verts

anchovy

garlic cloves, thinly sliced

dry white wine

tomato paste

cherry tomatoes

butter

parsley

marjoram

thyme leaves

Gruyère

Classic, meaty French cassoulet can take several shopping trips and days of preparation. But this summer-vegetable “cassoulet” requires only a spin through the produce section and a bit of free time. Instead of the traditional sausage and duck leg confit, this version skips meat altogether in favor of spiced eggplant, tomato, green beans, and big white beans cooked with plenty of extra-virgin olive oil, fresh herbs, and garlic. And rather than traditional breadcrumbs,  Gruyère, baked until golden and crisp, then crumbled over, adds texture, depth, and plenty of umami (plus they’re just plain fun). Vegetarians can skip the optional anchovy paste, but if you haven’t explored this ingredient, it’s incomparable for adding flavor. —Christian Reynoso

Bon Appétit

Place racks in upper and lower thirds of oven and preheat to 425°. Toss eggplant, fennel seeds, red pepper flakes, 6 Tbsp. oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a 3-qt. or 13x9" baking dish; season with black pepper. Roast on bottom rack, tossing halfway through, until golden and tender, 25–30 minutes. Let cool.

Meanwhile, heat remaining 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add haricots verts, season with salt, and cook, tossing every minute or so, until they start to release moisture and steam, about 5 minutes. Add anchovies, garlic, wine, and tomato paste and cook, stirring with a wooden spoon or heatproof rubber spatula to break up paste, 1 minute. Add ¾ cup water, cover pot, and cook until haricots verts are crisp-tender, 5–7 minutes.

Add cherry tomatoes and butter beans, re-cover pot, and cook until tomatoes start to burst, 5–7 minutes. Remove pot from heat, uncover, and stir in parsley, marjoram, and thyme.

While the beans and tomatoes are cooking, spread Gruyère out on a parchment-lined baking sheet and bake on top rack until melted and almost done bubbling and golden, 8–10 minutes (check often). Let cool.

Using a slotted spoon, scoop tomato and bean mixture over and around eggplant in baking dish, arranging so everything is nestled together but eggplant isn’t completely covered. Pour liquid left in pot over. Remove crispy Gruyère from parchment and crumble on top of cassoulet.

Perfectly cooked French Green beans (Haricots Verts) with shallot and a hint of lemon. They make the best side dish to any meal!

Haricots Verts (French Green Beans)

water

French green beans (, firm and small)

shallot (, peeled and chopped)

salt (,

black pepper (,

lemon juice

Place beans in a large skillet. Add 2 cups water to the skillet.

Bring to a boil over medium-high heat and cook until barely tender, but still crisp. About 5 minutes, tossing occasionally. Drain beans and water and set aside.

Add butter to the skillet over medium heat. Once melted add the shallots and saute for 1 minute.

Add the beans and toss to combine. Season with salt and pepper and a squeeze of fresh lemon juice.

Store cooked green beans in the refrigerator for 3-5 days. Reheat for a few seconds in the microwave or enjoy cold.  I love to eat them cold on a salad.

These baby green beans are easy and fast. We eat them once a week at least, all through the year. For planning purposes figure about 3 ounces per person raw weight. And be sure to decide on your garnishes in advance and add them to your grocery list. Ideas are noted in the post. Cook the beans a day ahead to save time. Warm and garnish at serving time.

Thanksgiving Green Beans

haricot vert (French baby green beans)

olive oil (divided use)

shallot

garlic (finely chopped)

pecans (hazelnuts or pine nuts, toasted)

pomegranate seeds

salt

Fill a large mixing bowl 1/3 full of ice. Fill the bowl with cold water and set aside. Bring a large pot of water to a full boil.

Set up

When water comes to a boil, add salt (2 teaspoons). Drop beans into the boiling water for 5 minutes. Remove immediately and plunge into the ice water bath. Chill a few minutes, then drain, dry, toss with 1 teaspoon olive oil. Refrigerate, covered, until ready to serve. This can be done 1-2 days ahead.

Cooking and Chilling

Place a medium sauté or fry pan over medium low heat. Add remaining 2 teaspoons of olive oil. When oil is warm, add the shallot. Cook the shallots until soft and translucent, stirring occasionally, about 5 minutes. Add the garlic and cook 1 minute longer. Either refrigerate until serving or leave at room temperature, covered, if doing right before dinner.

If chilled, remove the beans from the refrigerator an hour ahead. About 20 minutes before serving, place the green beans in a large shallow casserole dish and top with the shallots. Cover with foil and place in the oven. When green beans are hot, top with nuts and pomegranate seeds. Serve at once.

Finishing

Flank Steak with Potatoes & Green Beans

oz Flank steak

Shallot

Green beans (fresh)

Dab Butter (unsalted)

lb Baby potatoes

Wash the baby potatoes. Add them to a pot of salted boiling water. Cook for 10 min, or until fork-tender. Remove the potatoes with a slotted spoon. Keep the pot over heat.

Wash & trim the green beans. Add the green beans to the same pot of water. Cook for 2-3 min.

Melt a dab of butter in a pan over medium heat. Add the shallots. Cook, stirring for 2 min.

Add another dab of butter & the steak to the pan. Cook the steak for 3 min on each side, basting it with the shallot butter.

When the steak is cooked to your liking, remove it from the pan. Add a splash of water to the pan to deglaze it & stir. 

Serve the steak alongside the green beans & potatoes. Season with salt & pepper. Pour the shallot-butter sauce over all! Enjoy!

https://static.jow.fr/recipes/R8pRkM0bHE390g_high.mp4

Top 5 haricot vert recipes from across the web

The most viewed haricot vert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Beans, Corn and Carrot Salad

Summer Vegetable Cassoulet With Cri...

Haricots Verts (French Green Beans)

Thanksgiving Green Beans

Flank Steak with Potatoes & Green B...

Top 5 haricot vert recipes from across the web

The most viewed haricot vert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Beans, Corn and Carrot Salad

Summer Vegetable Cassoulet With Cri...

Haricots Verts (French Green Beans)

Thanksgiving Green Beans

Flank Steak with Potatoes & Green B...

The most viewed haricot vert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine