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A pile of raw green beans. Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), [1] [2] although immature or young pods of the runner bean (Phaseolus coccineus), yardlong bean (Vigna unguiculata subsp. sesquipedalis), and hyacinth bean (Lablab purpureus) are used in a similar way. [3]
Phaseolus vulgaris, the common bean, [3] is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods.Its leaf is also occasionally used as a vegetable and the straw as fodder.
Haricot verts are slender French green beans, a bit more tender than their standard green bean cousins. The added medley of shallots and red onions makes these a step up from plain green beans.
Plunge the haricots verts into lightly salted boiling water. Return to the boil, then cook, uncovered, to al dente stage-usually 2-3 minutes for extra fine beans.
"Native to South America, haricot verts were first introduced to France by Spanish explorers in the 1500s and really took hold there, hence the name ‘French green beans,'" Napolitano says ...
Plunge the haricots verts into lightly salted boiling water. Return to the boil, then cook, uncovered, to al dente stage-usually 2-3 minutes for extra fine beans. Drain them, immerse in cold water to arrest their cooking and preserve colour, then drain again. In a large saute pan set over low heat, melt the butter and a long dash of olive oil.
Haricots a la Bretonne (beans, Bretton style) ... Haricot verts (a type of French green bean) Leeks; Mushrooms: oyster mushrooms, cèpes ; Potatoes; Shallots;
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