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Parve
Easy
12 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
I love neat and easy. Buying a bag of haricot verts, the slimmer and more uniform cousin of string beans, does half the work for me. Some like to snip the ends, but I don’t find them a problem. With a light infusion of white wine and some delicious shallots (also a smaller and sweeter relative of the onion), this is a simple side .And yes, feel free to substitute with string beans and sweet onions. I promise I won’t tell.
2 tablespoons Bartenura Olive Oil
2 pounds (910 grams) haricot verts
1 large shallot, diced
2 tablespoons coarsely chopped fresh parsley
1/2 cup Baron Herzog Chenin Blanc or other dry white wine
1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
Heat up the oil in a pan and add shallots, cooking till transluscent, about three to four minutes. Add haricot verts and stir another two minutes.
Add the white wine and chopped parsley, salt, pepper, and garlic. Stir the beans for another five minutes in order to keep them crisp, especially if you are going to reheat this before the seudah. The flavors will further meld as this dish sits.
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