Haricots Verts with Pignoli

Haricots Verts with Pignoli

We fell in love with Haricots Verts with Pignoli during our extended stay at the Westin in Sydney, Australia. The club lounge offered it every morning with breakfast. Unusual by our traditions here in the states… but a satisfying way to start the day.

Why use a bamboo steamer basket? Bamboo is less conductive than metal, which allows food to cook primarily with circulating steam rather than from contact with the steamer itself. This method produces bright, beautiful, evenly cooked green beans.

  • HARICOTS VERTS WITH PIGNOLI
  • Servings: 2-4
  • Time: 0hr 25mins
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
  • Tap water
Add an inch of water to a 12-inch tri-ply everyday pan set over high heat. Bring to the boil (6-8 minutes) while trimming the beans. Have on hand a 10-inch bamboo steamer basket. The pan is sized to hold a bamboo steamer.
  • 12 ounces green beans (harigots verts), tips angle snipped
Add beans to the basket, cap with its cover; place over the now boiling water. Reduce heat to hold at the boil. Steam just until beans are tender and a brilliant shade of green (7-8 minutes). Remove the basket and discard the cooking water. Set aside. After steaming, the beans must be removed from heat quickly to prevent overcooking.
  • 1/4 cup pine nuts (pignoli), or cashews
Spread across the now empty pan. Place over medium heat and toast just until fragrant (2-3 minutes), occasionally tossing and monitoring closely to avoid burning. Remove from heat. Toasting amplifies flavor and lightens the texture, but pine nuts easily burn.
  • 1 teaspoon salted butter
Add to pan along with beans; toss to coat. Serve warm or cool. A light coat of butter just before serving freshens the flavor and adds dimension.