Haricots Verts


This quick and simple recipe with the fun and fancy name accompanied our French Feast about a week ago. They were so good with our buttery lyonnaise potatoes. Simple and delicious!



Haricots Verts


  • 3/4 pound fresh green beans, trimmed (the long, thin variety)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons minced shallots
  • 1/3 cup walnuts, lightly toasted and chopped
  • Salt and freshly ground black pepper
  • 2 ounces fresh goat cheese, crumbled (2/3 cup)



Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a skillet over medium-high heat. Add the shallots and cook, stirring until they begin to brown, about 30 seconds. Stir in the walnuts. Add the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.


Adapted from Fine Cooking.

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