With half-pack of Haricot Verts left, this is another easy saute made with (lots of) garlic. I absolutely adore Haricot Verts as they are crisp-tender when cooked perfectly. Plus the soft-cooked garlic that simmers to sweetness with the beans, the dish is so good!
Seriously, I have not tried any green bean casseroles be it a holiday dish. The thought of casserole, meaning slow-cooked, conjure an image of green beans that fails in the crisp texture I prefer.
I only tried this longer thinner type of green beans - Haricort ~French Word for Beans Verts ~French Word for Green)
very recently, and absolutely prefer it to the more common green beans
as Haricort Verts are so crisp, tender (and squeaky on the bite, thus
also known as "squeaky beans" sometimes) and sweet when lightly cooked.
beans are tender-cooked.
As seen, this is employing the steam generated in the cover pan to cook the beans. It also uses less oil without sacrificing the fresh flavors of the slender crisp green
beans
Sharing with My Legume Love Affair -MLLA hosted at Bricole; and sharing with Hearth and Soul
Tag: green beans, haricort verts
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