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Haricots Verts à la Landaise
Green Beans with Ham
Preparation info
- Serves
6
as an accompaniment - Difficulty
Medium
Appears in
By Anne Willan
Published 1981
By no means all green beans in France are baby ‘haricots verts’. This recipe is designed for sturdy big beans which are cooked until very tender, not crisp as is the current fashion. For ‘haricots verts poitevine’, you omit the ham and sauté the vegetables in butter instead of goose fat.
Ingredients
| green beans |
Method
Cook the beans in a large pot of boiling salted water for 5-6 minutes or until just tender. Drain, reserving
Meanwhile, heat the goose fat in a saucepan, add the onions, leeks, shallots and ham and cook over a low fire, stirring often, until soft but not browned. Stir