Easy and Zesty Haricots Verts Recipes

Haricot beans are a good source of vitamins and minerals including iron, calcium, potassium and phosphorus. Like all other green beans, these are the unripe fruits of the plant. They are not fully matured and hence are green in color. The tender green beans are used in a variety of soups, salads and other bean dishes.

They turn tender, crispy, and have a hint of sweetness, when cooked lightly. They fried, roasted, baked or can be added to salads. We are all aware of green beans nutrition. They are known for high proteins, low fat and low cholesterol content. Haricots verts are most commonly used for baked bean dishes and also in a variety of salads.

Ingredients:

• 1 can haricot beans
• 2 spring onions, sliced
• 2 heads baby gem lettuce
• 2 tablespoons mascarpone
• 20 grams Parmesan cheese
• 1 tablespoon olive oil
• 1 lemon

Directions:
Rinse the beans and drain them well. Place them in a bowl and roughly crush with a fork. Add olive oil and lemon juice to the beans and stir well to combine. Now, grate the Parmesan cheese into the mixture. Add mascarpone and sliced spring onions, and mix well. Your crushed beans mixture is ready to be mixed with the lettuce leaves. Break the lettuces into individual leaves, fill them with the bean mixture and the salad is ready to be served.

Ingredients:

• 1 can cooked haricot beans, rinsed and drained
• 1 can tuna, drained
• 2 spring onions, thinly sliced
• 150 grams cherry tomatoes, quartered
• 2 tablespoons fresh mint, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and freshly ground pepper for seasoning

Directions:
In a serving bowl, combine the cooked beans, spring onions, tomatoes, tuna, mint, and mix well. In another bowl, mix together olive oil and lemon juice. Season to taste with salt and pepper. Combine the two mixtures and toss well to coat the bean mixture with the dressing.

Ingredients:

• 1½ pounds haricot verts, trimmed
• 2 medium-sized red bell peppers, seeded and diced
• 2 garlic cloves, minced
• ½ cup pine nuts, toasted
• 1½ tablespoons olive oil
• 3 tablespoons butter

Directions:
Boil water in a large cooking pot. Add salt to it and cook haricots verts in the salted water for about 4 minutes, until crisp and tender. Drain and rinse with cold water. In a large skillet, heat olive oil over medium heat. Add pepper and sauté until tender. Now, melt butter in the same skillet.

Sauté garlic for about 3 minutes and then add the haricot beans. Sauté about 5 minutes, until heated. Mix in the pine nuts, season with salt and pepper and sautéed green beans are ready to be served.

Ingredients:

• 1½ pounds haricot verts
• 1½ pounds small red potatoes
• 2 bulbs fennel, quartered
• 3 tablespoons olive oil
• ½ teaspoon coarse salt
• Freshly ground black pepper

Directions:
Thinly slice the unpeeled red potatoes. Toss the potatoes and fennel with olive oil and place them on a baking sheet. Sprinkle with salt and bake in a preheated oven for 30 minutes. Now, toss haricot verts with other vegetables and olive oil. Bake for 10 to 15 minutes, until lightly browned. Sprinkle with freshly-ground black pepper and serve hot.

Haricots verts or French beans, as they are commonly called are used in a variety of recipes in many parts of the world. The term haricot vert is actually French, 'haricot' meaning beans and 'vert' meaning green.

They are thin, long and slender in appearance, without strings. They are generally flat and have light colored edible seeds. The seeds can be dried and stored for a long time. French green beans are available all year round and can even be grown in gardens at home.