Haricots verts, French for "green beans," refer to a delicious, longer, thinner type of green beans than the American green beans.
They are somewhat more tender and milder, more complex in flavor.
• 1 1/2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 medium tomatoes, thinly sliced or cubed
• 1 large onion, thinly sliced or cubed
• 1 cloves garlic, minced
• ¼ cup of finely-chopped parsley, marjoram, some pepper, and a pinch of grated nutmeg
• A handfull of toasted, sliced almonds
• Freshly grated Parmesan cheese
Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water to stop the cooking process. Drain well; and set aside. Melt 2 tablespoons butter and the olive oil in a heavy skillet over medium-high heat. Add the tomatoes, onion and garlic and sauté for about 8 minutes. Add beans then add parsley, marjoram, salt and pepper, the pinch of grated nutmeg and stir until heated through, about 5 minutes. Check seasoning. Transfer to a large bowl. Sprinkle with almonds and shaved parmesan.