Green beans are a versatile side dish that pairs well with a variety of meals including lamb, roast beef, chicken, and fish.

Add green beans and remaining tbsp. of shallots. Lightly toss green beans to heat through, but not cook further. Season beans with salt and pepper, to taste. Place beans on platter. 6.

Add 3 tablespoons salt, return to a boil, then add the French beans. Boil until just tender, about 5 minutes. Drain well, rinse under cold water until cool, then drain again.

1-2 lbs. Haricot Verts or Green Beans ¼ cup Pancetta or Bacon, coarse chop ¼ cup sliced Almonds, lightly toasted ¼ cup Olive oil Salt and Pepper for seasoning ...

Green beans with French dressing Adapted from “The Monticello Cook Book, Third Edition, Revised.” Compiled by The University of Virginia Hospital Circle. Dietz Press: Richmond, VA, 1950.

Slimmer than regular American green beans, French beans become a touch more tender when cooked. And the big bags of pretrimmed beans make for a super-fast big-crowd side dish. A quick savory-tangy ...