Calling young green beans haricots verts is nearly as pretentious as the alternate pronunciations for “tomato” and “endive.” Haricot vert is French for green beans. Haricot means beans and vert means green. French green beans are longer and thinner than most American varieties. They are also more tender and have a more complex flavor.
In general, haricots verts are interchangeable with American green beans; just try to get thin, young beans which tend to be tender (and unfortunately, more expensive).
The difference between most holiday green bean recipes and this one is the cooking method: on a pan in the oven. Not only is this easy, but it works well when there are pans of other items on the menu in the oven, too. We like the fact that this recipe can be put in the oven while the beef was resting before serving. In our crowded kitchen, timing is everything!
This recipe again comes from the December 2012 issue of Cooking Light. We list it here because once again the directions occur in a small paragraph on page 72.
1 tsp olive oil
¼ tsp salt
¼ tsp ground black pepper
4 garlic cloves, peeled and sliced
1½ lbs. haricots verts, trimmed
1. Preheat oven to 425 degrees.
2. Combine all ingredients on a baking sheet and toss to coat. Bake for 15 minutes or until tender, stirring once.
Makes 6 servings