Fresh haricots verts are quickly cooked in beef fat just until they’re crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licoricey tarragon add just enough bright, light flavor to this rich side dish.
ingredient
- 1/4 cup rendered beef fat or unsalted butter
- 2 pounds haricots verts (French green beans), trimmed
- 1 cup roughly chopped raw hazelnuts
- 3 tablespoons chopped garlic (about 8 garlic cloves)
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon kosher salt
- 3/4 teaspoons black pepper
Directions
Heat a large, high-sided skillet over medium-high. Add beef fat, and heat until shimmering, about 2 minutes. Add haricots verts, and cook, stirring often, until bright green, about 4 minutes. Add hazelnuts, garlic, and butter, and cook, stirring often, until hazelnuts are toasted and haricots verts are crisp-tender, 4 to 6 minutes. Remove from heat; stir in lemon juice, tarragon, salt, and black pepper. Serve immediately.
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