Recipe courtesy of Nicole Aloni
Show: Cooking Live
Save Recipe Print
26 min
8 min
18 min
8 to 10 servings



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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Haricots Verts

Haricots Verts with Pancetta

Recipe courtesy of Food Network Kitchen

Sauteed Haricots Verts

Recipe courtesy of Anne Burrell

Buttered Haricots Verts

Recipe courtesy of Gourmet Magazine

Perfect Haricots Verts

Recipe courtesy of Anne Burrell

Haricots Verts with Rosemary

Recipe courtesy of Daisy Martinez

Haricots Verts Echalots

Recipe courtesy of Gourmet Magazine

Lemony Haricots Verts

Recipe courtesy of Sandra Lee

Haricots Verts Almondine

Recipe courtesy of Kelsey Nixon

Browse Reviews By Keyword

          Latest Stories