Best Haricots Verts With Almonds Recipes

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HARICOTS VERTS ALMONDINE



Haricots Verts Almondine image

Provided by Kelsey Nixon

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
1/4 cup almonds
1 1/2 pounds haricots verts (French string beans), root ends removed
3 tablespoons unsalted butter
1 1/2 tablespoons olive oil
2 shallots, minced
Freshly cracked black pepper
1/2 lemon, zested and juiced

Steps:

  • Bring a large pot of salted water to boil.
  • Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside.
  • Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry.
  • Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes.
  • Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish.

SAUTEED HARICOTS VERTS



Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

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 VERTS AND GOAT CHEESE SALAD WITH ALMONDS



Haricots Verts and Goat Cheese Salad with Almonds image

A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 ounces whole almonds (about 1/2 cup)
Coarse salt
1 1/2 pounds haricots verts, ends trimmed
1 1/2 teaspoons sherry vinegar
1 tablespoon extra-virgin olive oil
Freshly ground pepper
2 1/2 ounces fresh goat cheese, crumbled

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
  • Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
  • While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.

HARICOTS VERTS AND RED PEPPERS WITH ALMONDS



Haricots Verts and Red Peppers with Almonds image

Categories     Nut     Pepper     Vegetable     Side     Christmas     Quick & Easy     Winter     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 16

Number Of Ingredients 4

1 cup sliced almonds
7 red bell peppers (about 3 1/2 pounds)
2 tablespoons olive oil
2 1/2 pounds haricots verts (French thin green beans) or regular green beans

Steps:

  • Preheat oven to 350°F.
  • In a baking pan toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving bowl. Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.
  • In a 4-quart kettle half filled with boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or about 6 minutes for regular green beans. Drain beans in a colander and transfer to bowl. Toss vegetables with almonds and salt and pepper to taste.

HARICOT VERT - FRENCH GREEN BEANS WITH GARLIC AND SLICED ALMONDS



Haricot Vert - French Green Beans With Garlic and Sliced Almonds image

This side or I would eat this as a snack. It has a garlicy, crisp, squeaky bite to it! Tossed with almonds. Use tender, young, thin beans.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb French style green bean, rinsed and microwaved for 4 minutes
2 -4 garlic cloves, minced
1/4 cup sliced almonds
2 tablespoons olive oil
1/8-1/4 cup water or 1/8-1/4 cup chicken broth
coarse sea salt, to season
pepper (to season)

Steps:

  • In a large pan over medium high heat, heat oil adding almonds and toss till for 1 minute add garlic to lightly brown add beans and water or broth cover for 5 minutes on low heat.
  • Season with salt and pepper.

TROUT WITH HARICOTS VERTS AND ALMONDS



Trout with Haricots Verts and Almonds image

Provided by Thomas Keller

Categories     Fish     Nut     Sauté     Low/No Sugar     Dinner     Almond     Trout     Green Bean     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Four 10-ounce boned whole rainbow trout
8 ounces haricots verts, stem ends removed
Kosher salt and freshly ground white pepper
Canola oil
10 tablespoons (5 ounces) unsalted butter
3/4 cup sliced blanched (skinned) almonds, lightly toasted
2 teaspoons minced Italian parsley
2 teaspoons fresh lemon juice

Steps:

  • To pan-dress the trout:
  • With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
  • For the haricots verts:
  • Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.
  • To complete:
  • Lightly sprinkle both sides of each trout with salt and pepper. If you have them, heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two. Coat each pan with a light film of canola oil. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
  • Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
  • When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
  • Meanwhile, cover each trout with one-quarter of the beans.
  • Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.

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