Haricots Verts With Garlic, Mustard, and Lemon Juice

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.

INGREDIENTS
•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

Place the frozen haricots verts in a two quart ‘wave-safe dish and sprinkle with the salt.

‘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.

Combine the lemon juice, mustard and olive oil and toss with the beans and garlic.

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…