Haricots Frites Recipes

HARICOTS FRITES

Steps:

• Bring 2 inches water to a boil in a large skillet. Salt water once it comes to a boil. Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels.
• Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan. Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribute them. Pile fried beans onto a serving plate and sprinkle with salt, to your taste.

HARICOTS FRITES

Steps:

• Bring 2 inches water to a boil in a large skillet. Salt the water once it comes to a boil. Blanch the haricots verts in the boiling water for 2 minutes, then drain and run under cold water to cool. Pat the beans dry on paper towels.
• Dry the skillet as well and return it to the heat over high flame. Add oil to coat the bottom of the pan. Add the beans to the hot oil and stir-fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle the beans with the sesame seeds and cook for 30 seconds more, to both toast the seeds and distribute them. Pile the fried beans onto a serving plate and sprinkle with salt to taste.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 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.
• Do Ahead
• 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.