Haricot Verts are skinny green beans. Actually, they very closely resemble the “string beans” I ate out of many gardens as a child. Both sides of my family liked to pick beans when they were long and skinny. It wasn’t until college that I learned what the rest of the world called green beans. I wasn’t a huge fan of fat wide pods. I have made many casseroles out of canned green beans that were a happy medium between my beloved skinny beans and wide monstrosities in my college chow line. Now I keep several packages of frozen haricot verts for dishes like this. I could make them with almost anything. Tonight, I made them with what I had on hand.
- 1 lb Kielbasa sausage
- 1/2 lb haricot verts (or regular green beans, fresh or frozen)
- 1 cup of chicken broth
- 1/8 cup of sliced almonds
- Preheat a large pan over medium heat. Add sausage and cook until completely done. Remove from heat and set aside.
- Add green beans and broth to the pan. Keep heat on medium high and cook 3-5 minutes until crisp-tender.
- Return sausage to pan, add almonds, and stir thoroughly. Serve immediately.
This recipe is Whole30 compliant and Paleo.