Do, by all means use regular green beans in this dish, as the original poster, Tom, does on BigOven.com; but I like my green beans longer and thinner, so keep a couple of bags of haricots verts in the freezer.
I like this recipe because it makes a great base. Start here and then mebbe dress up the beans at the end with some crushed red or Aleppo pepper, some freshly shaved parmesan, and a drizzle of really good balsamic vinegar. Or, you could just serve ’em as is for a fine and simple side dish.
•1 (12 oz) bag frozen haricots vert
•1/4 tsp seasoned salt
•1 lemon, juiced
•1 tbsp Dijon mustard
•2 tbsp olive oil
•4 cloves garlic, diced
‘Wave for four minutes.
Toss and ‘wave for another three minutes.
Heat a pan over medium high heat, then add the diced garlic and let rest just until aromatic.
Add the haricots vert and toss until well mixed.
As I noted above, you can easily serve these as is, or add a little sumpin’ sumpin’ to bump up the flavor a bit – I especially like the Aleppo pepper and balsamic vinegar.
We had ours with a baked chicken and rice casserole that proves that canned soup recipes don’t have to be bland and boring.
But those details are for tomorrow…