Haricots Verts are young unripe green beans. They are smaller and are used just like we use the regular green beans. As we all know, green beans are known by many names: string beans, French beans, or snap beans. I prefer the Haricots Verts because they are super tender, thinner and I do not need to remove the side thread, smile.
Approx. Prep and Cook Time: 15 to 20 Minutes
Approximate Cost: $5.00 or $2.50 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free (and Vegetarian without the eggs)
1 12-oz. bag of Haricots Verts ($3.49)
2 hardboiled eggs (.36)
3 tbsp. of Angie’s basting olive oil (.65)
10 large garlic cloves, peeled and sliced thick (.50)
Salt, pepper. Roasted garlic and herbs seasoning and Paprika to taste (0)
Steam the Haricots Verts for about 10 minutes, remove and drain, set aside. (I purchase the ready to use bag at Trader Joe’s)
Meantime, cook the eggs and slice in half.
Add my basting oil to a small saucepan, to roast the sliced garlic pieces until golden.
When all the ingredients are done, place the Haricots Verts in a serving dish, pour the basting olive oil-garlic over it, add the hardboiled eggs and salt, paprika and pepper to taste.
Your side is ready to serve!
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.