Make It: Haricot Verte with Le Herb Butter

If you haven’t already googled it, you might be wondering: what the heck is Haricot Verte? Answer: Skinny delicious French Green Beans!
As far as the bean hierarchy goes, green beans get a bad wrap. Many of us, me included, grew up eating the mashed up, tasteless already cooked canned version as a bland side to the casual dinner of meat and potatoes. This doesn’t exactly inspire veggie loyalty.
However, now that I’m older and have developed actual tastebuds, I am finding new and fresh ways to prepare these babies up that won’t make you run of the hills. In fact, in this case, you might even want seconds. Or thirds.
Le Herb Compound Butter:
  • 1 Stick of Butter, softened to room temperature
  • Fresh Chives
  • Fresh Rosemary
  • Fresh Sage
  • Salt and pepper
  • Garlic salt
Note: You can mix in pretty much any fresh herbs you have around, such as Oregano or Basil. It can only enhance the compound butter. Also, the longer that you let the compound butter sit and chill in the fridge, the more powerful and tasty it will become.
Leave the butter out for at least an hour at room temperature in a small bowl to get it soft and pliable. Finely chop the herbs, sprinkle garlic salt, regular salt and pepper, and mix in with the softened butter. Once combined, clump the butter on a small sheet of plastic wrap and mold into a log, fully covering with the plastic, securing the ends tightly. Let the butter chill and set in the fridge for at least an hour before using. (Nothing could be simpler, or more packed with flavor.)
Open Grill Roasted Haricot Vertes:
  • 1 lb Haricot Vertes, cleaned and prepped
  • 1 stick of Herb Compound Butter
  • 1 small red shallot, roughly chopped
  • The juice of half a lemon
  • Tin foil, preferably heavy duty
After cleaning and prepping your beans, carefully make a square-like pan out of tin foil. Placing all of you green beans on one side, sprinkle the chopped shallots over the top. Finely chop up the chilled compound butter into slabs and spread of the beans inside the tin foil, so when it melts all of the beans will have a chance to be flavored. Toss the beans roughly together and then fold over the tin foil, making a sealed packet. (Make sure all of the corners are sealed to prevent drips.)
Place the foil over the open grill on the second rack, so its not over direct heat and you can cook your meat or bigger veggies on the lower level. If you’re not grilling, you can cook inside a regular oven at 400 for about 10 minutes.
Definitely makes a tasty side dish for any protein or just if you’re feeling bean-y.
Thanks and happy eats,
Lisa

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