Oh, I love fresh beans so much! But my husband always complains that they are too squeaky to eat! So to get around this I cook and then puree them into a carbonara-type pasta sauce. And I call it velvety green carbonara... and he loves it! :-)

I love these! They look great. I saw a recipe in Gourmet mag (RIP :() a few years ago that I've been using ever since. Just some soy sauce, garlic, and a little bit of oyster sauce. SO delicious!

I make an Asian inspired version sauted in sesame oil (or olive oil) with grated ginger, fresh minced garlic, red pepper flakes (for heat) and either soy sauce or ponzu! These look delicious too, I'll try them soon.

I do Dutch Oven Catering( the old cast iron kettles) catering in Sothern Utah. I fix my beans with diced bacon, diced onions and Italian Dressing. This dish is well accepted.

Hi there, my fave condiment for haricot verts is a marjoram/garlic citronette. Here are the proportions:
1 spoon extra virgin olive oil (sorry, no alternative ...well maybe regular olive oil is ok but life is too short not to use EVO)
2 spoons fresh lemon juice
1/2 garlic clove sliced very thinly
1 spoon FRESH marjoram
salt
freshly grated pepper

Emulsify lemon and oil, add salt and pepper then add the garlic slices and and toss unto the haricots so they are well covered. Sprinkle the marjoram. Let sit for at least 15 minutes at room temperature before serving, if you have time though let it sit for longer.

You might want to note that such litlle garlic adds perfume to the citronette but not to your breath ;) enjoy :D

These sound delish. I make greens similarly, but first cook a few slices of bacon, save some of the drippings to cook the beans and onion in and add in the bacon at the end along with plenty of course salt and fresh pepper.

It's what's for supper tonight.

Jody

Such a lovely little bean....I mix them with a little pesto....heavenly!

Along with mushrooms, green beans were one of my most detested vegetables when I was a kid. I hid green beans in my napkin, in the heating vents, spit them out in the toilet, anywhere I get rid of them undetected. In fact, I took great pains to avoid all green beans until I was at least 30 yoa. Seriously. I really hated green beans, esp the texture. The one exception was canned French-cut green beans (they are very soft) served chilled in Italian dressing or in 3 Bean Salad. I had no problem with green beans prepared that way. Go figure.

I think part of my hatred of green beans was that my mother too often served green beans over-cooked and all too often, they were frozen green beans from a bag (often with mixed vegetables - ugh) or in the dreadful green been casserole. My dad grew green beans in the garden every year, but my mom froze a lot for winter use so there was no escaping those over cooked stringy torture devices. Perhaps it was the variety, too, because I remember them as thick and with an unpleasant texture. Perhaps they were over-mature as well as overcooked?

After age 30 I was traveling the country for work and had many opportunities to experience "fine dining". I discovered that green beans weren't quite so bad any more (but those fine dining servings rarely had more than 4-5 beans along with a baby carrot or two - much smaller than my mother's gargantuan servings).

Then I met my eventual husband and experienced "his" green beans, cooked, but still crisp, and served with toasted walnuts and bleu cheese. Heaven!

From them on I have loved fresh green beans (as long as they aren't overcooked, frozen, or in green bean casserole). I especially like the haricot verts you highlight here, but Blue Lakes are great, as are Asian long beans.

Green beens need to be very fresh, so to me that means local and seasonal, not tired beans shipped from who knows where and picked who knows when. Our CSA's green beens are so fresh and sweet that we eat them raw...

Sorry, Anna. We love harcot verts frozen from Whole Foods. I put bean in a covered sause pan with frozen green peas and a handful of sliced almonds. Slowly let them defrost and heat; add a tablespoon of olive oil and do a quick crisping and they are like fresh!

I love to cook them in butter then add garlic/onion, salt, pepper, zest of 1/2 a lemon, and juice of 1/2 a lemon. They are great.

Ahhhhhhhhhhhh ..Green beans!
When cooking them I simmer/ saute them in chicken bouillion instead of plain water and use a cube of Knorr Suisse Chicken Bouillion to a cup water (or to taste).

A great receipe that I adore is from my Ukrainian granny & my dad (late).....to me its really Summertime when I make this one! String Beans & Sour Cream !

2 Cups each Green & Yellow beans cut into 3rds / 4ths (sort of bitesize). A shredded carrot or finely diced And a tablespoon or 2 shredded / minced onion (or to taste). A nice Chunk of butter and 1-2 Cups or so Sour Cream.

Simmer/ steam green beans first with the carrots (they take longer to cook). You can use chicken bouillion instead of water & omit any salt. Add in yellow beans. Or cook 'em both separately and mix together when cooked. Add Butter & sour cream reheat on low ...serve as a meal, a side or over rice. Enjoy!

Optional /Garnish with a pinch (or lots) of fresh chopped dill.

The more sour cream you add... the more sauce!

Reheats nicely on low heat.. add a bit of sour cream to freshen sauce....and enjoy again!

Thanks for the pronnounciation lesson! My kids said...'Harlot- verts'...literally! Can you only imagine discussing 'harlots' around the dinner table? lol. What fun. ( I realize they added the 'l' which doesn't belong..but they're kids ) Please remember to educate those of us who don't know or experiment much with different cultural food, how to pronnounce these wonderful and exotic dishes!

This sounds absolutely yummy! I like dressing up veggies any way possible...it makes a healthy dish much more enjoyable. Thanks! Will have to give it a try.