Sautéed French green beans
User Reviews
5
Sautéed French green beans
Description
This sautéed French green bean recipe uses haricots verts, which are thinner and more tender than typical green beans. After trimming the stem ends, the beans are blanched briefly in salted boiling water until just tender, then shocked in ice water to stop cooking and maintain their vivid green color. Meanwhile, shallots are finely minced and sautéed with butter and olive oil until translucent, providing a gentle sweetness that complements the beans.
Fresh garlic is incorporated by grating or mashing it finely and cooking briefly with the shallots before adding the drained beans. Tossing the beans in this aromatic mixture coats them with flavor without overpowering their natural crispness. This preparation is a classic and simple way to enhance green beans for a side dish that pairs well with meats and other mains.
If substituting with thicker green beans or string beans, increase boiling time to about five minutes to ensure tenderness before sautéing.
Ingredients
- 6 oz green beans haricots verts, French
- 1 shallot or red onion - I shallot is about 3 tablespoon chopped
- 1 clove garlic
- 1 pinch salt
- ½ tablespoon butter
- ½ tablespoon olive oil
Instructions
- If your beans aren't already trimmed, trip the stem end off them. You don't need to bother trimming the narrow end.
- Mince the shallot/onion as fine as you can - basically very finely dice then chop a little further to be very fine. Finely grate or mash the garlic.
- Bring a pot of water to a boil and add a pinch of salt. Add the beans and cook for 1 - 2 minutes until just tender then remove and either run under cold water or put in a bowl of iced water. Drain the beans and set aside.
- Warm a small-medium skillet/frying pan over medium heat and add the butter and oil. Once the butter has melted and is starting to sizzle, add the shallot and cook for around 2 minutes until the shallot has softened and gone translucent.
- Add the garlic and mix through to distribute it evenly (I sometimes find kind of mashing it in works best) and cook for another 30 seconds. Then add the blanched beans and toss in the shallot-garlic mixture so they become coated. If you have been using a spatula up to this point, I find changing to tongs can help get them evenly coated. Cook, moving around relatively regularly, for around 1 - 2 minutes then serve.
Notes
- Use French green beans (haricots verts) for the preferred tender texture.
- If using thicker green beans or string beans, boil for about 5 minutes instead of 1-2 to soften them adequately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3approx
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 34mg | 1% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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