Posted on November 20, 2014 by Anne Milneck | 0 comments
Hericot Vert are long, thin French green beans. We love their delicate, slightly sweet flavor. And we especially love the quick cooking time, too! These beautiful beans combine with rich, sweet caramelized onions. They come together quickly and make for a healthy weeknight side that's also fit for the holiday table!
1 lb Hericot Vert (fresh or frozen)
1 medium yellow onion, cut into half moons
1 Tbl butter
1/2 tsp salt, plus more to taste
Ground black pepper, to taste
If using fresh haricot vert, we recommend that you blanch and shock. Drop the beans in boiling water for about 30 seconds then move to a bowl of ice water to cool. Drain and proceed with the cooking process. If using frozen (we love these), move right into the next steps.
In a large saute pan over medium heat, melt the butter. Add two tablespoons of Garlic Extra Virgin Olive Oil, onions and salt. Saute, stirring frequently, until the onions are very soft and well browned. They should not have any burned bits. Working on medium heat and stirring frequently are the key to caramelized--and not burned--onions. You're looking for a dark tan color similar to a graham cracker. This will take about 15 minutes. When caramelized, move the onions to a plate.
In the same saute pan, add a little more Garlic Extra Virgin Olive Oil. Add the green beans and saute until tender-crisp. This will take about 5-7 minutes. Add in the caramelized onions and any accumulated juices. Stir and heat through. Taste and adjust with salt and pepper.
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