I absolutely love green beans, especially the French variety haricot verts. French green beans are longer and thinner than most American varieties.
They are also more tender and have a more complex flavor.
They were utterly delicious in the side dish I made with fresh corn today!
Haricot Verts & Fresh Corn
1 T EVOO
2 cups haricot verts
2 T water
1 corn cob, kernels removed
pinch garlic powder
salt and pepper
pinch herbes de provence (typically savory, fennel, basil, thyme, lavender)
Heat olive oil and saute green beans for a few minutes. Add water, corn and seasonings. Saute until corn is lightly browned and green beans are cooked to desired tenderness.
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