Monday, August 20, 2007
Lemon Scented Haricorts Verts
As I walked through Super Target trying to come up with a side dish for Thursday's dinner I came across this 8 ounce bag of Earth Exotics French Haricort Vert. I wasn't sure of what I was going to do with them, but I had an idea. I started by adding the beans to a pot of boiling, salted water and I cooked them for 3 minutes, then immersed them into a bowl of ice water. Meanwhile I sauteed some thinly sliced onions, about 1/3 cup, in 1 tablespoon of olive oil for 9 minutes until they were lightly golden. I added the beans and cooked for 5 minutes, then added a clove of chopped garlic and a teaspoon of fresh lemon juice, stirring to combine. They turned out perfectly and were a great accompaniment to my chicken dish.