Haricots Verts with Toasted Walnuts and Chèvre recipe add your recipe to finecooking.com
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Haricots Verts with Toasted Walnuts and Chèvre

by Maria Helm Sinskey
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

If you love goat cheese, feel free to add more to this simple dish.Serves four.

Quick Vegetarian
ingredient discovery
Ingredients haricots verts olive oil shallots more more
Kosher salt
3/4 lb. haricots verts (green, yellow, or both), trimmed
1 Tbs. extra-virgin olive oil
2 Tbs. minced shallots
1/3 cup walnuts, lightly toasted and chopped
2 tsp. walnut oil
Freshly ground black pepper
2 oz. fresh goat cheese, crumbled (2/3 cup)

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 2 to 3 minutes. Drain and run under cold water to cool. Drain well.

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 3.5; Protein (g): 6; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 8; Polyunsaturated Fat (g): 7; Sodium (mg): 340; Cholesterol (mg): 5; Fiber (g): 3;
photo: Scott Phillips
From Fine Cooking 99, pp. 43
May 6, 2009

user reviews

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Star Star Star Star Star by JBoers, 3/6/2010I grew up eating fesh haricots from the garden. We ate these fresh all summer long and from the freezer in the winter (packed ourselves after a brief blanch). I love grean beans and as a little boy (5-7 years) my mother would leave a dish of cold leftover beans out in the evening and when I got up in the morning early I would run to te kitchen and eat the beans just like that. This recipe is excellent. From now on I will use this frequently. The shallots, walnuts and cheese augment the bean flavors very well. We actually tried it with some feta instead of chevre as well and it was fantastic - juts a little saltier.