Haricots Verts With Aleppo Chile Oil Recipes

EASIEST RECIPE FOR HARICOT VERTS

Steps:

• Melt butter in large pan over medium high heat. When it sizzles, add in the haricot verts.
• Cook for 3 minutes, mostly undisturbed. Let them get a bit dark.
• Season with salt and add 1/3 cup water to pan and cover.
• Turn down heat to medium low and cook for 3-4 minutes for tender crisp, 5-6 minutes if you want them softer.
• Remove cover and cook until all liquid has evaporated. Add more salt to taste if desired.

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

HARICOTS VERTS WITH ALEPPO CHILE OIL

Steps:

• Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels. Heat oil, garlic, chile flakes, coriander, and sea salt in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Cool oil and toss with beans.

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.