In our house this is our go to vegetable recipe for almost every meal. It surfaces whenever my husband is grilling steak, cooking chicken, fish, and even on Thanksgiving. And the best part is…my two year old LOVES THEM! I mean a dish that your husband and two year old rave about = WIN WIN WIN. And the best part is that these are so super easy to make. I was home visiting Chicago this weekend and these were requested by my family for my Mama’s 92nd birthday party, so I figured I would go ahead and share the love 🙂
For those that don’t know…haricot Verts are a fancy name for french green beans or those skinny green beans. Our grocery store normally sells them in a bag. And I make these with shallots which are those small pink onions about the size of a head of garlic.
Haricot Verts with Shallots Recipe
Bag of Haricot Verts, trimmed
1 shallot, thinly sliced into rings
1/3 tablespoon salted butter
salt and pepper, to taste
Bring a pot of water to a boil. While you’re waiting, trim the ends off the beans. Once you have a rolling boil going, dump the beans in. When the water comes to a boil again, time it and boil them for 3.5 minutes. For some reason this is the magic number for me. While the beans are boiling, cut up your shallot. To do this you chop the ends off and peel the outer skin off. Slice the shallot so that you get thin rings. Once the timer is up, drain the beans and immediately throw them into an ice bath (literally a bowl of water with ice in it).
Now in the same pot, throw in about a 1/3 tablespoon of salted butter. Reduce the heat on the stove and make sure that the butter doesn’t burn. Melt the butter and if you have more time let it brown up a bit (making sure to stir it over low heat so it doesn’t burn). If you are in a rush just melt it. Trust me they are good either way. Then throw in your shallots making sure to separate the rings. Let the shallots cook until tender, making sure to stir them so they don’t burn. If you want to let them go for longer and caramelize a bit, that’s also good. Then throw the green beans back in (after you’ve drained them from the ice water). Let them heat back up a bit and then salt and pepper to taste. It really is that easy!
And the best part is…they make delicious leftovers too. Cold or heated up.