I love green beans, ok let me clarify I love fresh green beans, more so french green beans because they are longer and skinnier, which that are cooked in a delightful or interesting way and please if I ask you to bring green beans do not bring something out of a can or that awful awful casserole that may be nice for you for a midweek dinner but Thanksgiving, Christmas, Easter please take the time to act like you have some class and not serve that disgusting goopy mess.
I found this awesome recipe over at Epicurious for Haricots Vert with Herb Butter and for anyone else like me thought it would be nice to share as another option typical fresh cooked green beans and it sounds fancy but is super easy.
Ingredients:
5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed (trimming can be done up to a day ahead of time)
Preparation:
Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Honestly these are great as they are but I always like to add my twist so some as in a light sprinkle of fresh grated parmesan and slivered almonds makes it a little more special when served.
Notes:
Notes:
You can make the herb butter ahead of time and refrigerate or freeze there are plenty of recipes for herb butter and you can always make what appeals to you. For a cute gift you can line a Pampered Chef Scalloped Tube Pan with plastic wrap and fill with a room temperature herb butter, cool until solid and then pop it out and rewrap with new plastic wrap (just to make it pretty) and give the butter and a nice loaf of homemade or artisan bead.
Kisses Ashley
