Recipe courtesy of Nicole Aloni

Haricots Verts with Minty Cherry Tomatoes

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  • Level: Easy
  • Total: 26 min
  • Prep: 8 min
  • Cook: 18 min
  • Yield: 8 to 10 servings
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1 1/2 pounds haricots verts (slender French green beans)

3 tablespoons water

1/4 cup unsalted butter

1/2 cup minced shallots

1/3 cup vermouth or dry white wine

2 tablespoons mustard seeds

1/2 teaspoon sugar

1 pound red or yellow cherry tomatoes

1/2 cup chopped fresh mint

Kosher salt

Freshly cracked black pepper


  1. 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.
  2. 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.
  3. 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.