Haricot Vert

I love simple food that tastes really amazing. You might have noticed that I have mentioned this. When whole food is in season and really fresh, it is our responsibility to try to not screw it up before it gets into our mouths. The summer brings us so many of these challenges. I have a pile of peaches sitting on my counter and have had a person visiting that actually has CD and can’t eat gluten so I can’t make the peach cobbler that I have been wanting. Look for it soon.

The farmers markets are busting at their seems. My first thought when I bring something home is how not to destroy it. With really fresh mustard greens I want to taste them. I don’t need to overcook them or cover them up. Same with the green beans, tomatoes, squash and strawberries. There are some amazing fish that are in season right now. Lobster is so plentiful that you almost can’t NOT buy it. Look here for two or three lobster recipes in the coming weeks.

Today I will attempt not to screw up green beens. The french, skinny ones are around right now. The french call then haricot vert or haricots verts. You can fix any kind of green bean like this and won’t screw them up. The french tend to cook them whole and leave the ends on. I think they are just being uncharacteristically lazy. Trim the damn things and cut or break them into bite size pieces. It’s much more pleasant for your guests.


  • 1/2 Pound Green Beans
  • 2 Shallots, minced
  • 1 Teaspoon Red Pepper Flakes
  • Olive Oil
  • Balsamic Vinegar (optional)
  • Butter
  • Salt and Pepper


  • Sauté Pan
  • Chef’s Knife
  • Medium Pot
  • Medium Bowl
  1. Put a pot of water on to boil.
  2. Blanch the green beans for a minute or two.
  3. Stop the cooking by plunging them into a bowl of icy water.
  4. Trim and cut or break beans into approx. 1″ pieces.
  5. Mince shallots.
  6. In a sauté pan, heat about 2 tablespoons olive oil and a tablespoon of butter.
  7. Gently sauté the shallots and red pepper flakes.
  8. Add the green beans and coat thoroughly with oil, butter and shallots..
  9. Salt and pepper.
  10. Sauté until beans are bright green; about 7-8 minutes.
  11. Add a splash of balsamic and sauté for another minute. This is optional.

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