Sautéed Haricot Verts with Red Onions and Shallots

A step up from plain green beans

easy side dish, green beans, haricot verts, vegetables
Serving Size: Serves 4

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

Charlie just loves a plate of sautéed-and-steamed green beans, but on an occasion where I want a little more color and taste and texture on the table, I’ll kick things up a notch with something like this.

There are actually two other notches you can add – after finishing up the onions and beans, you can call it quits, or you can stir up this very flavorful dressing and either drizzle if over the whole dish, or pass it at the table for folks to drizzle over their beans as they like.

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

And then, with or without the dressing, you can sprinkle some shaved ricotta salata or feta or goat cheese over the whole shebang.

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

So, three recipes for the price of one.

You can absolutely, positively, no problem use regular old green beans for this recipe, but if you can find them, definitely spend the extra couple of bucks and get haricot verts, also sometimes called French green beans.

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

Haricot Verts

Haricot verts are thin, young green beans that are more tender than their sturdier string bean cousins. They are not always available, but when you can find them, buy them, especially during the summer months at a farmers’ market when you know they are super fresh.

On the other hand, if you are buying regular string beans at a farmers’ market, hopefully those are super fresh, too.

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

Don’t stir the onions and shallots, or the green beans, too too often. You want all of the vegetables to have some direct semi- prolonged contact with the hot pan so that they caramelize (in the case of the shallots and onions) and just brown up a little bit (in the case of the beans).

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

If you slice up the shallots and onion ahead of time, this dish comes together very easily and fast. It also can be made ahead altogether, and reheated on the stove or in the microwave (if using the dressing and/or cheese, add that after reheating).

You can use any color onions you like – I just liked the gentle purple of the red with the green beans.

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

More Green Bean Recipes!

Sautéed Haricot Verts with Red Onions and Shallots / Mandy Maxwell / Katie Workman / themom100.com

Sautéed Haricot Verts with Red Onions and Shallots

A step up from plain green beans.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: American
Servings: 4 People
Calories: 155.31kcal
Author: Katie Workman

Ingredients

Dressing (optional)

  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon finely minced shallot or onion
  • 1 tablespoon minced parsley
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper to taste

Haricot Verts

  • 2 tablespoons olive oil or butter divided
  • 2 shallots sliced
  • 1 red onion halved and thinly sliced
  • Kosher salt and freshly ground pepper to taste
  • 1 pound haricot verts or string beans

To serve

  • Crumbled goat cheese or feta or shaved ricotta salata (optional)

Instructions

  • If you are making the dressing, in a small bowl combine the mayonnaise, orange juice and zest, shallot, parsley, olive oil, vinegar, and mustard . Season with salt and pepper and set aside.
  • Place a large skillet with a lid over medium-high heat and add 1 tablespoon olive oil or butter. Add the shallots and onions, season with salt and pepper and sauté for about 10 minutes until softened and slightly golden. Remove to a plate.
  • Return the skillet to medium heat and add the remaining tablespoon olive oil or butter. Add the haricot verts and season with salt and pepper to taste. Increase the heat to medium-high, and cook for 2 minutes, only stirring once or twice until the beans are nicely coated with the butter, and browned in a spot or two.   Add 2 tablespoons of water, cover the pan and steam the veggies until they are bright green and almost cooked through, 3 minutes longer. Remove the lid, stir in the onions, and allow the rest of liquid to evaporate, while the vegetables finish cooking to your liking, 1 to 2 more minutes. Taste for seasoning, adding more salt and pepper if necessary. Serve hot or warm, either with the dressing, and/orthe cheese, or without.

Nutrition

Calories: 155.31kcal | Carbohydrates: 13.71g | Protein: 2.91g | Fat: 10.98g | Saturated Fat: 1.59g | Cholesterol: 1.47mg | Sodium: 47mg | Potassium: 321.17mg | Fiber: 4.01g | Sugar: 6.48g | Vitamin A: 866.69IU | Vitamin C: 21.01mg | Calcium: 52.91mg | Iron: 1.44mg
Tried this recipe?Mention @katieworkman100 or tag #dinnersolved!
Sautéed Haricot Verts with Red Onions and Shallots are a step up from plain green beans. You can absolutely, positively, no problem use regular old green beans for this recipe, but if you can find them, definitely spend the extra couple of bucks and get haricot verts.

Tags: , , ,


Welcome Newsletter

Dinnertime inspiration awaits.

Sign up to receive The Mom 100 recipe newsletter.

Leave a Reply

Your email address will not be published. Required fields are marked *