Haricots vert aka French Green Beans w/ cream, mushrooms & crisp bacon

If you’d like to step up that green bean casserole with cream of mushroom soup and fried onions you’ve been serving every Thanksgiving try this French green bean side dish recipe.

Haricot vert beans are elongated green beans which are widely cultivated in France. Some consumers call them “French beans” or “French green beans” to differentiate them from other varieties of green beans. When well cultivated, they can be a superior green bean, ideal for a wide range of recipes and side dishes.  Haricot vert beans can closely resemble regular green beans. However, they are a bit more slender and long than regular green beans, and they are also stingless.

Haricots vert aka French green beans with cream, mushrooms & crisp bacon

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French Green Beans aka Haricots vert with cream, mushrooms & crisp bacon

Haricots vert with cream, mushrooms & crisp bacon

Ingredients

  • 2 lb. haricots verts, (French green beans) trimmed
  • 4 oz. bacon, coarsely chopped
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 lb. mixed fresh mushrooms, thinly sliced
  • 2 medium shallots, minced (about 1/2 cup)
  • 1 bunch scallions, white and light-green parts thinly sliced, dark-green parts sliced 1/2 inch on the diagonal
  • Freshly ground black pepper
  • 2 Tbs. amontillado sherry
  • 1/2 cup heavy cream

Directions

  1. Bring 2 inches of well-salted water to a boil in a 6-quart pot. Add the haricots verts and steam, tossing occasionally, until crisp-tender, about 6 minutes. Meanwhile, set up an ice-water bath in a large bowl. Drain the haricots verts, shock them in the ice water to stop cooking, and pat dry.  (The steaming can be done up to 3 days in advance, then refrigerate.)
  2.  In an 8-quart heavy-duty pot, cook the bacon over medium-low heat until golden and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside.
  3. Raise the heat to medium high, add the butter to the bacon fat, and cook until melted. Stir in the mushrooms, shallots, scallion whites, 1 tsp. salt, and 1/2 tsp. pepper, and cook until the mushrooms are golden brown, about 15 minutes.
  4. Add the sherry and cook until the liquid evaporates, about 2 minutes.
  5. Turn the heat down to medium low, add the haricots verts, scallion greens, and cream, and toss well.
  6. Cover and cook until heated through, about 7 minutes.
  7. Season to taste with salt and pepper.
  8. Transfer to a large serving dish, garnish with the bacon, and serve.

Makes 8 – 10 servings

This recipe was originally found in Fine Cooking magazine

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