Haricot Verts

Haricot verts may be prepared whole, eaten raw, or lightly steamed or sauteed. The peas, which are essentially the bean’s seeds, are a vibrant lime green in color, semi starchy in texture with a mild taste of the beans sweet and grassy flavors. Use in salads or saute with other vegetables and may also be canned and quick-pickled. Pair with summer vegetables such as squash, eggplant, and tomatoes; compliment with fresh herbs, citrus, nuts, raisins or currants, and mild cheeses.