by: Margie Bruner, owner of Glory Kitchen
I’m a big believer in the simple green bean. Just a bit of steaming, tossed in an herby butter and served with a slightly toasted nut. Sometimes veggies need to be prepared simply so the true flavor can shine. These haricots verts, a french term for the slender, younger version of the green bean, are still crisp and are lightly tossed with Provence nut & spice mix, french herbs and flavors from Glory Kitchen.
I’ll be serving these gorgeous, crisp green beans at our Thanksgiving table to pair with all the other casseroles and goodies – a bright green option that is fresh, simple and delicious.
Haricots Verts with Cashews
Yield: 10-12 servings
- Provence nut & spice mix
- 2 lbs haricots verts or green beans
- 10 oz raw cashews, whole
- 3 tablespoons butter, unsalted
- 1 tablespoon olive oil
- sea salt
- Rinse & trim haricots verts or green beans. I like to snip the side connected to the stem but leave the pretty tip intact, particularly if it is a slender haricots verts. Fill a large stock pot, with lid, half full with well-salted water and bring to a boil. Place the beans into the boiling water, cover, bring back to a boil, and cook for 5-7 minutes or until bright green but still crisp. Keep watch and do not over boil. Drain the beans into a colander and run cold water over them or place them in an ice bath to shock and cool them down quickly - this helps retain the bright green color and keeps them crisp. Set aside and allow these to drain.
- In the same stock pot (dry completely before re-using), heat the pan and then add the raw cashews. Allow to toast tossing gently and then quickly remove them from the pot and set aside.
- Again using the same stock pot, melt the butter, add the olive oil, add the Provence nut & spice mix a generous sprinkle of sea salt and the toasted cashews which have been set aside. When all are combined and melded, add the haricots verts, remove the pot from the heat and turn the beans gently to coat with the oils and herbs.
- Place the beans on a serving platter and top with the remaining cashews and herbs.
These can be made ahead, refrigerated and heated just before serving.
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