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     Sauteed French Green Beans - Haricot Vert

 



Above: These sauteed French green beans just might be the best green beans we've ever tasted.  Haricot Vert,
(French green beans), are narrow and very tender.

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Ingredients
1 pound fresh French green beans (sold as Haricot Vert)
1 small yellow onion
1 orange bell pepper (yellow or red will also work)
3 or 4 cloves of garlic
2 tablespoons bacon fat (or olive oil)
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper

Utensils and Supplies
chef knife
cutting board
measuring cup
measuring spoons
garlic press
bowls
spatula or large spoon
large skillet with lid


Above: Ingredients in the KQ Sauteed French Green Bean recipe.  French green beans, often sold as "Haricot Vert"
are narrow, or skinny, and yield a very tender result when properly cooked.


Above: Chop the bell pepper into a 1/4 inch dice and place in a bowl.



Above: Peel onion and chop into a small dice.  Add to peppers in bowl.



Above: Wash beans, then remove ends.  Cut beans in half.



Place beans in a separate bowl.



Peel garlic cloves and run through a garlic press.  Stash garlic in a small bowl.



Melt bacon fat in a skillet over medium heat.


Add the onion and pepper mixture.


Saute the onions and peppers until the onions begins to turn translucent.

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Add the green beans to the skillet.



Add the garlic.



Stir to mix ingredients together.  Saute just long enough for the garlic to release it's aroma.



Pour in the chicken stock and add the salt and pepper.  Stir well.



Once liquid begins to bubble, turn heat down to low and place a lid on the skillet.  Simmer for 15-20 minutes or until beans
are tender.


Remove the lid and allow any excess liquid to cook off.


Serve beans immediately.  We enjoy these beans as a side dish to the
KQ Beef and Pork Meatloaf.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
SAUTEED FRENCH GREEN BEANS - HARICOT VERT

Ingredients
1 pound fresh French green beans (sold as Haricot Vert)
1 small yellow onion
1 orange bell pepper (yellow or red will also work)
3 or 4 cloves of garlic
2 tablespoons bacon fat (or olive oil)
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon black pepper

Utensils and Supplies
chef knife
cutting board
measuring cup
measuring spoons
garlic press
bowls
spatula or large spoon
large skillet with lid

French green beans, often sold as "Haricot Vert" are narrow, or skinny, and yield a very tender result when properly
cooked.  Chop the bell pepper into a 1/4 inch dice and place in a bowl.  Peel onion and chop into a small dice.
Add to peppers in bowl.  Wash beans, then remove ends.  Cut beans in half.  Place beans in a separate bowl.
Peel garlic cloves and run through a garlic press.  Stash garlic in a small bowl.  Melt bacon fat in a skillet over medium
heat.  Add the onion and pepper mixture.  Saute the onions and peppers until the onions begins to turn translucent.
Add the green beans to the skillet.  Add the garlic.  Stir to mix ingredients together.  Saute just long enough for the
garlic to release it's aroma.  Pour in the chicken stock and add the salt and pepper.  Stir well.  Once liquid begins
to bubble, turn heat down to low and place a lid on the skillet.  Simmer for 15-20 minutes or until beans are tender.
Remove the lid and allow any excess liquid to cook off.  Serve beans immediately.  We enjoy these beans as a side
dish to the
KQ Beef and Pork Meatloaf.

Review the KQ Beef and Pork Mealoaf recipe here:
http://www.kitchenqueers.com/food/meatloaf


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