HOW TO MAKE BUTTER BEANS RECIPES
HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER ...
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
Provided by Melissa Roberts
Total Time 30 min
Cook Time 30 min
Yield 8 servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients except haricots verts with ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl until combined well.
- Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
- Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
MAKE-AHEAD GREEN BEANS | BUTTERBALL®
Steps:
- Bring 8 cups water and 1 tablespoon salt to a boil in large saucepan. Add green beans. Remove from heat and let stand for 1 minute. Drain and rinse under cold water 1 to 2 minutes to stop cooking process. Drain well. Refrigerate green beans between layers of paper towels in an airtight container or resealable food storage bag for up to 1 day.
- To serve, melt 2 tablespoons butter over medium heat in large skillet. Add almonds; cook, stirring frequently, 3 to 5 minutes or until lightly browned. Remove from skillet.
- In same skillet, heat remaining 1 tablespoon butter over medium heat. Add green beans; cook, stirring frequently, 2 to 3 minutes or until tender. Add lemon peel, pepper and remaining ¼ teaspoon salt, tossing to coat evenly. Top with toasted almonds.
- Prep Tip: Feel free to replace the almonds and lemon peel with other nuts and citrus you may have on hand. For example, try hazelnuts with lemon, pecans with orange peel, or pistachio nuts with lime peel.
Nutrition Facts : Calories 100, FatContent 8 g, CholesterolContent 15 mg, SodiumContent 1330 mg, ProteinContent 3 mg, ServingSize 6
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