Sautéed Haricots Verts with Shallots and a Kick
This delectable dish of sautéed French string beans, or haricots verts, beautifully combines the subtle sweetness of shallots with a punch of flavor from crushed red pepper flakes. Inspired by a classic Barefoot Contessa recipe, this version introduces a spicy twist that elevates the dish! The beans are blanched to retain their vibrant color and crispness, then tossed with golden shallots for a satisfying crunch and depth of flavor. Perfect as a side dish for any meal or a fresh addition to your vegetable repertoire, these string beans are sure to impress your family and guests.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
French string beans (haricots verts)
1 lb (ends removed)
Kosher salt
to taste
Unsalted butter
2 tablespoons
Olive oil
1 tablespoon
Shallots
3 large (large diced)
Fresh ground black pepper
1/2 teaspoon
Crushed red pepper flakes (optional)
to taste
Instructions
1
Blanch the French string beans in a large pot of boiling salted water for 1.5 minutes, then immediately drain and plunge them into a bowl filled with ice water to halt the cooking process.
2
In a large sauté pan or a wide pot (at least 12 inches in diameter), heat the unsalted butter and olive oil over medium heat until the butter is fully melted.
3
Add the large diced shallots to the pan and sauté for about 5 to 10 minutes, stirring occasionally, until they are lightly browned and tender. If you enjoy some heat, sprinkle in the crushed red pepper flakes during the last few minutes of cooking.
4
Once the shallots are golden brown, drain the string beans from the ice water and add them to the pan. Season with 1/2 teaspoon of kosher salt and fresh ground black pepper, tossing everything together gently until the beans are heated through.
5
Serve warm as a delightful side dish, and enjoy the burst of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are haricots verts?
Haricots verts are French string beans that are typically thinner and more tender than standard green beans.
How long should I blanch the French string beans?
Blanch the string beans in boiling salted water for exactly 1.5 minutes.
Why is an ice bath necessary for the beans?
An ice bath is used to immediately halt the cooking process, ensuring the beans retain their vibrant green color and crisp texture.
What size pan is recommended for this recipe?
A large sauté pan or wide pot that is at least 12 inches in diameter is recommended.
How many shallots do I need?
You will need 3 large shallots for this recipe.
What is the best way to cut the shallots?
The shallots should be large diced to provide a satisfying crunch and depth of flavor.
Can I make this dish spicy?
Yes, you can add crushed red pepper flakes to taste to give the dish its signature kick.
When should I add the red pepper flakes?
Add the crushed red pepper flakes during the last few minutes of sautéing the shallots.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
What kind of butter should I use?
The recipe calls for 2 tablespoons of unsalted butter.
How long do the shallots need to sauté?
Sauté the shallots for about 5 to 10 minutes until they are lightly browned and tender.
Can I use regular green beans instead?
Yes, you can use regular green beans, though the cooking time for blanching might need to be slightly increased as they are thicker.
What provides the main seasoning for the beans?
The beans are seasoned with kosher salt and freshly ground black pepper.
How much salt is added at the end?
Add 1/2 teaspoon of kosher salt when tossing the beans in the pan.
What inspired this recipe?
This recipe was inspired by a classic Barefoot Contessa recipe with an added spicy twist.
Is this dish healthy?
Yes, it is a healthy vegetable-based side dish that uses fresh ingredients.
Can I use olive oil instead of butter?
The recipe uses both; however, you could use only olive oil if you want to make it dairy-free.
How many ingredients are required in total?
There are 7 ingredients required for this recipe.
Should the bean ends be removed?
Yes, the ends of the haricots verts should be removed before blanching.
What temperature should I cook the shallots at?
The shallots should be sautéed over medium heat.
How do I know when the dish is finished?
The dish is finished once the beans are tossed with the shallots and heated through.
Can I skip the blanching step?
Blanching is recommended to ensure the beans are tender while remaining crisp and colorful.
What if I don't have shallots?
You can substitute shallots with finely diced red or yellow onions, though the flavor will be slightly different.
Is the red pepper flake amount fixed?
No, the red pepper flakes are optional and should be added to your personal taste.
How much black pepper is used?
The recipe specifies 1/2 teaspoon of fresh ground black pepper.
Can I use frozen haricots verts?
Fresh beans are preferred for the best texture, but frozen can be used if thawed and dried thoroughly.
Should I dry the beans after the ice bath?
Yes, drain the beans well before adding them to the sauté pan to avoid splattering oil.
Is this a side dish or a main course?
This is primarily intended as a side dish for any meal.
What is the serving temperature?
This dish should be served warm.
Can I use salted butter?
You can, but you may want to reduce the additional kosher salt added later to avoid over-salting.