My, you look skinny.

From a recipe on the Whole Foods website:

Haricot verts are a French variety of green beans that are very thin, stringless and have a very nice tender crispness. You can easily substitute other green beans, if desired.

I think it would technically be haricots verts, but that just shows who the anal one is around here, doesn’t it.

Blazed beans with bacon 2

Recipe for Blazed Beans with Bacon
Recipe 182 of 365

Roasting delicate, slender haricots verts at a super high temperature renders them soft enough to eat, but still flavorful and crisp in the center. As a variation, add half a diced granny smith apple to the beans as they come out of the oven to highlight the apple flavor in the bacon and the vinegar.

TIME: 15 minutes prep time
MAKES: 2 to 4 servings

1 thick slice applewood-smoked bacon
1/2 pound haricots verts or young green beans, trimmed
2 tablespoons apple cider vinegar
Salt and freshly ground pepper

Preheat the oven to 475 degrees.

Scatter the bacon on the bottom of a baking dish and bake for 10 minutes, or until beginning to give up its fat and crisp up.

Add the beans and vinegar, season with salt and pepper, and toss to coat.

Roast another 5 to 10 minutes (depending on the size of the beans), or until the beans are al dente. (They will look cooked almost immediately due to the vinegar, so be sure to try one – carefully.) Serve hot or at room temperature.


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Filed under pork, recipe, side dish, vegetables

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