Haricots Verts With Minty Cherry Tomatoes
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
75
Spice
54
Sweetness
46
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Water1 cup
Unsalted Butter1 cup
Shallot (minced)1 cup
Vermouth2 tbsps
Mustard Seed1 tsp
Sugar1 cup
Mint (chopped fresh)Directions:
1
Cut the stem ends off the beans
2
Place in a microwave safe dish with about 3 tablespoons of water, cover loosely and cook on high 2 1/2 to 3 minutes, just until tender crisp
3
Drain and dump into a bowl of cold water
4
Drain again and pat dry
5
In a large saute pan, over medium low heat, melt the butter until bubbling
6
Add the shallots and saute until golden and softened, about 4 minutes
7
Add the vermouth and turn the heat up to medium
8
Simmer for 1 to 2 minutes
9
Add the mustard seeds, sugar, tomatoes, mint, salt and pepper
10
Saute to soften, about 4 minutes
11
Reduce the heat to low and add the blanched green beans
12
Toss to combine and heat through, about 4 to 5 minutes
13
Adjust seasoning
14
Serve immediately