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Haricots Verts with Toasted Walnuts and Chèvre

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Serves four.

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

  • 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

Very easy and good. Made the trip to Whole Foods for the walnut oil, but not sure if it added much flavor to the recipe. Blanched beans ahead of time and they heated well when I sautéed them in the second step (good shortcut if you're preparing in advance). Overall a very easy, good recipe.

I 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.

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