Haricots verts. Have you heard of them? They are French green beans; longer and thinner than the green beans we are used to here in the US. This recipe calls for haricots verts, but if you can’t find them in your grocery store don’t worry you can use the thinnest green beans available. They will just require a longer cooking time. Enjoy!
2 lbs. haricots verts, trimmed
3 Tbsp. butter
1 Tbsp. light brown sugar
1 Tbsp. olive oil
1 lb. shallots, halved lengthwise
and peeled
2 Tbsp. red wine vinegar
Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and saute 2 minutes. Reduce heat to medium-low, add vinegar, and saute 10 minutes or until shallots are golden brown and tender. Increase heat to medium-high; add green beans, and saute 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.
