Haricots Verts

I am thrilled to be back with I Heart Cooking Clubs for their latest chef Ina Garten. I was given a copy of Barefoot In Paris and now I have a chance to cook from it.

I chose to start with a vegetable dish, haricots verts or French string beans. I had two of the three ingredients on hand so seemed like a good place to start. I purchased ready to use haricots verts from my local Trader Joe’s which also added to the easiness of the dish.

The green beans are blanched in salted boiling water for 4 minutes then immersed in ice water to stop the cooking. Half of a red onion, red bell pepper and yellow bell pepper are roasted in the oven 425 degrees with salt, pepper and olive oil for about 15 minutes. Final step the green beans are sauteed in a pan with olive oil to reheat and served with the roasted vegetables.

The reviews were great, we loved this dish. Sometimes it takes a recipe or a cooking group to get out of my cooking rut. I don’t usually take this much time with my vegetables but this recipe was well worth it. I would make it again.

French String Beans (Haricots Verts) page 160.

5 Comments Add yours

  1. Flourishen says:

    Can't live without haricots verts, one of my favorite vegetables to cook and to eat. Your dish is lovely, filled with the colors of the rainbow.


  2. Emily says:

    This looks good! My copy of Ina's Make it ahead is on its way to me!


  3. Kim says:

    I'm so glad you liked this dish! I have to agree with you, it is a fun and unique way to serve harticots verts. I have a tendency to always serve them plain with butter and in this recipe they take center stage. Gorgeous!Thank you for the kind words about my mom:)


  4. French beans is one of our favourites! Your dish looks delicious and sounds great with the roasted veggies!


  5. Such a vibrant dish–it is so gorgeous on the plate! It is great to have you back cooking with us at IHCC too. 😉


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