Sautéed Haricots Verts and Shallots
By Jacques Pépin
Sautéed Haricots Verts and Shallots
By Jacques Pépin
Yield/Serves:
Makes 4 servings
- 1 pound haricots verts or very small string beans, tips removed
- 1 tablespoon unsalted butter
- 1 tablespoon peanut oil
- 2 tablespoons finely chopped shallots
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
This harmonious combination of green beans, shallots, and butter is a winner. Try to get authentic haricots verts, thin very young green beans — available in specialty food stores or at farmers’ markets — or choose the smallest, firmest regular string beans you can find. Make sure to cook them fully; they should be tender, not crunchy. Too often beans are just blanched, and their taste is not what it should be.
Bring 1½ cups water to a boil in a large saucepan. Add the beans and cook, covered, over high heat for 7 to 8 minutes, until they are tender but still firm to the bite. Drain the beans and spread them on a large platter to cool.
At serving time, heat the butter and oil in a large skillet. When they are hot, add the shallots and sauté for about 10 seconds. Add the beans, salt, and pepper and sauté for about 2 minutes, until the beans are heated through. Serve.
Bring 1½ cups water to a boil in a large saucepan. Add the beans and cook, covered, over high heat for 7 to 8 minutes, until they are tender but still firm to the bite. Drain the beans and spread them on a large platter to cool.
At serving time, heat the butter and oil in a large skillet. When they are hot, add the shallots and sauté for about 10 seconds. Add the beans, salt, and pepper and sauté for about 2 minutes, until the beans are heated through. Serve.