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Haricots Verts Lyonnaise


Ingredients

16 cups water

16 cups water

1 tablespoon sea salt

1 tablespoon sea salt

1 ½ pounds fresh green beans, rinsed and trimmed

1 ½ pounds fresh green beans, rinsed and trimmed

3 tablespoons unsalted butter

3 tablespoons unsalted butter

1 clove garlic, crushed

1 clove garlic, crushed

1 large red onion, sliced in rings

1 large red onion, sliced in rings

1 pinch dried thyme

1 pinch dried thyme

2 tablespoons red wine vinegar

2 tablespoons red wine vinegar

sea salt to taste

sea salt to taste

ground black pepper to taste

ground black pepper to taste

freshly ground nutmeg to taste

freshly ground nutmeg to taste

1 tablespoon finely minced fresh parsley

1 tablespoon finely minced fresh parsley

Directions

In a large pot bring salted water to a boil. Carefully drop, by handfuls, green beans into boiling water. Return water to a boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.

In a large pot bring salted water to a boil. Carefully drop, by handfuls, green beans into boiling water. Return water to a boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.

In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.

In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.

Remove the garlic from the butter, and discard it. To the garlic flavored butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelize the onion.

Remove the garlic from the butter, and discard it. To the garlic flavored butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelize the onion.

Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.

Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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