Recipe courtesy of Nicole Aloni
Haricots Verts with Minty Cherry Tomatoes
Getting reviews...
- Level: Easy
- Total: 26 min
- Prep: 8 min
- Cook: 18 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 92
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 12 mg
- Sodium
- 339 mg
- Level: Easy
- Total: 26 min
- Prep: 8 min
- Cook: 18 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 92
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 12 mg
- Sodium
- 339 mg
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.
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