A few years back, I was searching for a recipe for Green Beans with a French Twist. That’s when I came upon this recipe on easy-french-food.com. Since then, I’ve made one very small adjustment – the introduction of a clove of pressed garlic. I couldn’t resist. I love garlic in just about everything, especially with stewed or sautéed vegetables.
Most recipes for sautéed green beans call for the beans to be parboiled first in salt water to retain that beautiful green color. While this recipe skips the extra fuss (so you do lose that bright green color), all the flavor of the bean remains. The beauty of this recipe is that you toss the beans into your sauté pan while still frozen – no fuss, no muss.
Haricots verts à l’étouffée (Stewed Green Beans) make a wonderful side for dishes such as Filet de porc à l’ail infusé lait (Pork Tenderloin with Garlic Infused Milk)
Haricots verts à l’étouffée (Stewed Green Beans)
1 pound fresh or frozen green beans (the skinnier the better)
1 good-sized shallot, peeled and sliced paper-thin
2 tablespoons butter
salt to taste(a good finishing salt such as a gray or blue sea salt will impart a superior taste – just a few twists of the mill should do it)
freshly ground pepper to taste
1 Garlic Clove, pressed
Melt the butter in a sturdy skillet on low medium heat. Add the shallots and pressed garlic, saute for about 1 minute.
Add the green beans, give a few twists of the salt and pepper mills. Toss to coat, cover tightly and allow to cook on low for about 15 minutes.
4 thoughts on “Haricots verts à l’étouffée (Stewed Green Beans)”
[…] Suggested Green Vegetable side dish: Haricots verts à l’étouffée (Stewed Green Beans) […]
[…] goes well with Haricots verts à l’étouffée (Stewed Green Beans) as a side to complete the meal. If desires, serve with warm French Bread with plenty of sweet, […]
[…] Haricots verts à l’étouffée (Stewed Green Beans) […]
[…] meal with only a variation in the chops themselves, this time around we served up the chops with Stewed Green Beans and twice-baked potatoes (a recipe for another day). Kiddo’s been feeling under the […]