Central America, Mexico and the United States
36°F. Keep cold and dry.
Deep green in color, ranging from 3-5" long. Very straight, round, and slender. A pronounced "grassy" taste and soft skin characterize this wonderful bean. Haricot vert [ah-ree-koh VEHR] is French for "green bean". They have long, slender pods with intense color and flavor. And there are no "strings" to remove, so only the ends need trimming when cleaning them.
Prepare as you would any green bean, however, probably best steamed until tender and seasoned to your liking. Good source of vitainin A and potassium.
To blanch haricots vert, plunge them in boiling water for 1-2 minutes, until they turn bright green. Remove them with tongs or a slotted spoon.
Immediately transfer hot beans in a bowl of ice water to stop the cooking. Transfer them to a towel, and pat dry. Refrigerate until needed. To rewarm, saute in butter until heated through.