Haricots Secs A La Bretonne Recipes

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOTS SECS A LA BRETONNE

Steps:

• Place parsley, celery tops, and garlic on a square of cheesecloth.
• Tie into a bundle to make a bouquet garni.
• Cover beans with water.
• Add bouquet garni, tucking it among the beans.
• Add basil, whole onion, thyme, 1 tablespoon salt, and 1/2 teaspoon pepper.
• Cook over low heat until beans are almost but not completely softened, about 1 hour.
• Meanwhile, heat butter in a skillet and saute onions and garlic until golden.
• Reduce heat to low.
• Sprinkle flour over mixture, stirring in gradually.
• Slowly stir in bouillon.
• Slowly stir in tomato paste and remaining salt and pepper.
• Simmer until slightly reduced, about 30 minutes.
• Remove bouquet garni and whole onion from beans and discard.
• Check amount of liquid in beans. If there is more than about 1/4 cup, drain off excess and set aside.
• Add tomato sauce to beans.
• Cover and simmer over low heat for about 1 hour.
• Beans should still be slightly liquid. If too dry, add a little of the reserved water.

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.

SPANISH TUNA SALAD

Steps:

• Combine tuna, oil, sherry, onion, and parsley.
• Toss lightly to mix.
• Chill several hours and serve on a bed of greens.

EMERIL'S HARICOTS VERTS

Steps:

• Place haricot verts in a medium skillet; add 1 cup water. Season with salt and pepper and add butter. Bring to a boil over high heat. Cook until haricot verts are crisp-tender, 6 to 7 minutes.