I had decided to do a test run for Thanksgiving; I had a nice, whole Amish chicken ready to roast, and a corn bread and sausage stuffing recipe I wanted to try. Now, what to do for a veggie?
Beans!
Specifically, tiny frozen French green beans, also known as haricot vert. I’d had this recipe from the nice folk at the Food Network bangin’ around my computer for a while, and thought it time to try it out.
And now I’m glad I did – wow! Wicked simple to toss together, and very flavorful; I think this may take the place of green bean casserole on our feast day table.
INGREDIENTS
•1/2 bag frozen haricot vert
•Olive oil
•1 sweet onion, diced
•1 tsp honey
•3/4 cup apple cider
•Sea salt
•Black pepper
•1/8 tsp Aleppo pepper
Put the haricot vert in a large, ‘wave-safe bowl and cover loosely with plastic wrap.
‘Wave for five minutes, them toss the beans, recover, and ‘wave for another four minutes or so, just until the beans are crisp-tender.
Warm the olive oil in a skillet or stir fry pan over medium heat, then add the diced onion and sugar and sauté for ten minutes.
Add the apple cider, the salt, and the peppers and increase the heat to medium high.
Cook, stirring often, for about five minutes, until the cider has been reduced and thickened.
Add the haricot vert, toss to coat evenly, and heat gently to warm through.
Cover and keep warm until serving.
See?
Nice. Simple. And, as I said, wicked tasty!
Who needs cream of ‘shroom soup and canned onion?