Haricots Frites Recipes

Steps:

• Place the hazelnuts in a large (12-inch) saute pan set over medium heat. Cook for 5 to 10 minutes, rolling them around occasionally, until they are heated through. Transfer the nuts to a clean kitchen towel, fold the towel over, and roll them around until some of the skins fall off. (Don't worry if they don?t all fall off.) Roughly chop the hazelnuts and set aside. Wipe out the pan with a kitchen towel.
• Meanwhile, fill a large pot with 4 quarts water, add 1 tablespoon salt, and bring to a boil. Plunge the string beans into the water and cook for 5 minutes, until just tender. Drain immediately, plunge into a large bowl of ice water, and set aside.
• When ready to serve, heat the butter and 1 tablespoon olive oil in the large saute pan over medium-high heat. Add the string beans, 2 teaspoons salt, and 1 teaspoon pepper and cook for 3 minutes, stirring with tongs, until heated through. Off the heat, stir in the dill and hazelnuts and taste for seasonings. Serve hot.

Steps:

• Bring 2 inches water to a boil in a large skillet. Salt water once when it comes to a boil.
• Blanch haricots verts in boiling water 2 minutes, drain and cool. Pat beans dry on paper towels.
• Dry skillet as well and return to heat. Heat pan over high flame and add oil to coat the bottom of pan.
• Add beans to hot oil and stir fry using tongs to move and toss the beans until they are charred and very hot (3-4 minutes).
• Sprinkle beans with sesame seeds and cook 30 seconds more, to both toast the seeds and distribute them.
• Pile fried beans onto a serving plate and sprinkle with salt, to your taste.

Steps:

• Bring 2 inches water to a boil in a large skillet. Salt the water once it comes to a boil. Blanch the haricots verts in the boiling water for 2 minutes, then drain and run under cold water to cool. Pat the beans dry on paper towels.
• Dry the skillet as well and return it to the heat over high flame. Add oil to coat the bottom of the pan. Add the beans to the hot oil and stir-fry using tongs to move and toss the beans until they are charred and very hot, 3 to 4 minutes. Sprinkle the beans with the sesame seeds and cook for 30 seconds more, to both toast the seeds and distribute them. Pile the fried beans onto a serving plate and sprinkle with salt to taste.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

Steps:

• Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.
• Toss with oil, salt, and pepper. Tie into bundles using chives.
• Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.

Steps:

• bring 2 inches of water to boil in a large skillet. salt water once it comes to a boil. blanch the beans for 2 minutes, then drain and run under cold water to cool. pat dry.
• dry skillet well and return it to heat over high flame. add oil. add green beans to hot oil and stir fry using tongs until charred and very hot, about 4 minutes.
• sprinkle beans with seeds and cook 30 seconds more to toast seeds.
• pile onto a serving plate and salt to taste.