Mary Anne here. As promised, here’s my second installment to a Rittenhouse “Sunday Dinner.” When my eldest son and I went shopping for our Roast Beef, the produce market was touting thin Haricots Verts for a mere $1.99/pound. Usually when I want to treat myself to this crisp cousin of the fatter green bean, they can run as high as $3.99/pound, so I jumped at the chance to indulge.
The addition of shallots was a game changer and these little onions caramelized beautifully in the oven adding depth and sweetness to the fresh crunch of the beans. When we divvied up the leftovers, my son grabbed ALL of the veggies! I wasn’t worried though since I knew I could whip up my own batch in no time flat – they’re an absolute snap to prepare. I suspect this dish will become a regular in my weekly dinner rotation and I’ll likely serve it up on Thanksgiving in lieu of the green beans with almonds I typically prepare. If you can’t find the French thin bean, I am certain our domestic version will sub in quite nicely!
Haricots Verts with Roasted Shallots
Tip: This can be prepared ahead of time. Roast the shallots and blanch the beans according to the recipe’s directions. If prepping in the morning, cover the components separately and refrigerate. Bring them back to room temperature about 1 hour before the final sauté.
2 lbs. haricots verts or slender green beans , washed and trimmed- $3.98
1 lb. shallots, peeled and cut lengthwise to the root end – $2.99
6 Tablespoons olive oil, divided – stock
salt and freshly ground pepper, to taste – stock
garnish with chopped fresh parsley – optional
Grand Total Assuming a Well-Stocked Pantry: $6.97
Total Per Serving: $0.87
1. Preheat the oven to 450 degrees. Lightly spray a cooking sheet with Pam or other nonstick spray.
2. In a medium bowl, toss the shallots with 2 Tablespoons of the olive oil, salt, and pepper. Spread the seasoned onions evenly over the prepared cookie sheet.
3. Roast until golden and tender, stirring about every 8 minutes, about 18-20 minutes total cooking time.
4. Meanwhile, bring a large pot of salted water to boil. Blanch the green beans for 3 minutes. Be careful not to overcook. Working quickly, drain in a large colander and then transfer the beans to an ice water bath to stop the cooking process.
5. Drain again and pat dry with paper towels.
6. In a large sauté pan, heat the remaining 4 Tablespoons of olive oil over medium-high flame.
7. Toss in the roasted shallots and blanched beans, tossing until thoroughly coated with the oil.
8. Stirring frequently, sauté until heated through, about 3 or 4 minutes. Sprinkle with chopped fresh parsley, if desired. Serve hot.