Recipe courtesy of Nicole Aloni
Show: Cooking Live
Save Recipe Print
Total:
26 min
Prep:
8 min
Cook:
18 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Cut the stem ends off the beans. Place in a microwave safe dish with about 3 tablespoons of water, cover loosely and cook on high 2 1/2 to 3 minutes, just until tender crisp. Drain and dump into a bowl of cold water. Drain again and pat dry.

In a large saute pan, over medium low heat, melt the butter until bubbling. Add the shallots and saute until golden and softened, about 4 minutes. Add the vermouth and turn the heat up to medium. Simmer for 1 to 2 minutes. Add the mustard seeds, sugar, tomatoes, mint, salt and pepper. Saute to soften, about 4 minutes.

Reduce the heat to low and add the blanched green beans. Toss to combine and heat through, about 4 to 5 minutes. Adjust seasoning. Serve immediately.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Haricots Verts

Haricots Verts au Beurre

Recipe courtesy of Marie Ostrosky

Haricots Verts with Pancetta

Recipe courtesy of Food Network Kitchen

Perfect Haricots Verts

Recipe courtesy of Anne Burrell

Haricots Verts with Rosemary

Recipe courtesy of Daisy Martinez

Sauteed Haricots Verts

Recipe courtesy of Anne Burrell

Club 55 Haricots Verts

Recipe courtesy of Sandra Lee

Lemony Haricots Verts

Recipe courtesy of Sandra Lee

Haricots Verts Almondine

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.