Fresh Haricot Beans with Butter and Herbs
A simple and delicious way to prepare fresh haricot beans (also known as flageolets) by gently cooking them in butter with garlic and parsley, similar to how the French cook green peas.
Ingredients
- 500 grams Fresh haricot beans (flageolets), shelled (Canned haricot beans can be used if fresh are unavailable, drain and rinse well.)
- 2 tablespoons Butter
- 1 clove Garlic (Minced)
- 2 tablespoons Fresh parsley (Chopped)
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
- 1Shell the fresh haricot beans. If using canned, drain and rinse them thoroughly.
- 2Melt the butter in a stew-pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Add the haricot beans, salt, and pepper. Stir to coat the beans with the butter and garlic.
- 3Reduce the heat to low, cover the stew-pan, and let the beans stew gently in the butter until they are tender. This will take approximately 10-15 minutes, depending on the freshness and size of the beans. Stir occasionally to prevent sticking.
- 4Once the beans are tender, stir in the chopped fresh parsley. Serve immediately as a side dish.