1/2 pound of haricot vert, trimmed and tailed
2 teaspoon butter
1 small shallot, sliced
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon
*1 tablespoon roasted pine nuts
In your empty pot, melt two teaspoons of butter over medium heat. Add the shallot and saute them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice over the dish. Serve immediately (lemon juice discolors green beans). Top with roasted pine nuts.
*Haricot Vert can be cooked easily and you add to your meal as a side dish or a salad. I love this recipe sometimes when it’s simple it brings out the flavor of each ingredient. At the last moment when I was making it I decided to added roasted pine nuts to give a little crunch to it. enJOY!!!
Source: Smitten Kitchen