ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
GREEN BEAN CASSEROLE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 16 to 20 servings
Number Of Ingredients 7
Steps:
- Blanch the haricots verts in hot water for about 3 to 5 minutes then remove from heat and shock in iced water. Drain and set aside to cool.
- Preheat oven to 325 degrees F.
- In a large skillet saute the chopped onion in butter. Then add the cooled beans and saute for a couple of minutes. Add the canned mushroom soup and mix well.
- Transfer to a buttered casserole dish and top with the diced tomato, French-fried onions, and season with salt and pepper, to taste. Bake in oven for about 10 minutes.
HARICOTS ROUGES CASSEROLE - CASSEROLE OF RED BEANS
A hearty bean dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beans
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Lightly grease a casserole dish and preheat oven to 350°F.
- Cook bacon crisp, remove from pan.
- Add beans to bacon fat, and tomatoes to which baking powder has been added.
- Stir all together; season to taste with salt and pepper and place in prepared casserole dish.
- Cover tightly and bake for one hour.
- Remove cover, sprinkle with cheese, arrange bacon strips over all and cook for ten minutes more.
Nutrition Facts : Calories 305.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 28.4, Sodium 424.1, Carbohydrate 25.2, Fiber 6.8, Sugar 2.6, Protein 14.5
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