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French green beans or haricot vert are longer, thinner, more tender and have more complex flavour than American green bean varieties. If your recipe calls for haricot vert and you are unable to find them, substitute with the thinnest young green beans you can find. Of course the cooking time will be a little longer. Haricot vert cooks incredibly fast. I used dry herbs in my recipe, but fresh herbs can only enhance this dish. Just remember to use three to four times more from fresh herbs. If you don't like green beans that is only because you haven't tasted French green beans yet. The combination of sweet, unsalted butter and haricot vert is irresistible.

1/2 pound thin green beans [haricot vert], trimmed
1/8 cup unsalted butter
1/4 cup onion, diced
1/2 Tbsp dry parsley
sprinkling of dry thyme
1/2 Tbsp dry basil
salt and pepper to taste
sprinkling of fresh lemon juice

• Bring a medium sized pot of salty water to full rolling boil.
• Meanwhile prepare a large bowl of ice water.
• Boil the beans for 1-2 minutes.
• Plunge them into the ice water. This will stop the cooking and set the color.
• Drain the beans and pat dry.
• On medium heat, melt the butter in a large sauté pan.
• Add the diced onions and cook until very soft.
• Add the green beans and sauté for 1-2 minutes, stirring often.
• Meanwhile add all the herbs.
• Sprinkle with salt and pepper to taste.
• Remove the sauté pan from the heat.
• Sprinkle beans with a sprinkling of freshly squeezed lemon juice.
• Toss to combine.
• Serve beans with lemon wedges.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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