Haricots Verts (Thin Green Beans) with Chili and Caper Salsa

Name: Haricots Verts (Thin Green Beans) with Chili and Caper Salsa
Prep time: 20 min
Total time: 20 min
Cuisine: Dutch
Ingredients: 1 ¼ pounds (500 grams) haricots verts (or thin green beans); 1 ¼ pounds (500 grams) haricots verts (or thin green beans); 3 tablespoons olive oil; 1 red chili pepper; 2 tablespoons capers; 1 tablespoon pine nuts; extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Roasting the green beans in a little oil gives them a more intense, almost nutty flavor. If you like, you can prepare them in advance and leave them to cool to room temperature. Spoon over the salty, punchy salsa of fried capers, red bell pepper, and pine nuts just before serving.

Ingredients

1 ¼ pounds (500 grams) haricots verts (or thin green beans)
3 tablespoons

Europe
Netherlands
Side dish
Vegan
Gluten-free

Method

PUT a large frying pan on the stove to preheat. Meanwhile, cut the tips of the stem ends off of the haricots verts or thin green beans and toss them in 2 tablespoons olive oil.

SAUTÉ the haricots verts or green beans for 4–5 minutes until brown (almost black) and just tender.

CUT the red chili pepper in half, remove the seeds and membrane, and finely chop. C