Serious Eats: Recipes
French in a Flash: Haricots Verts du Sud
The French aren't into undercooked vegetable; French vegetables are cooked. And haricots verts du Sud are no different. Fine French green beans are stewed well past the point of tender crisp with all the flavors of the South—olive oil, garlic, tomatoes, wine, and a few shallots for good measure—until they're soft, sweet, and punchy from the tomato and wine.
While they're good on their own—I often have them in a big heap with a warm crust torn off a big loaf of country bread—they would also go beautifully as a side for grilled salmon or a seared whole fish, or as part of a big vegetable plate. These are about as mighty and delicious as the little haricot vert can muster!
I've been making this recipe for years. Maybe I didn't publish the recipe because they're my best friend Anna's favorite. But she's always telling me to share, so enjoy!
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.