Green beans (or haricot verts if you’re feeling fancy and worldly) make a great side for the Summer Fried Chicken, and, as I’ve made them probably 18 different ways this summer, I thought I would include two of my favorite recipes.

The first, Haricot Verts with Crispy Shallots, is one that I’ve been making for years, with slight tweaks here and there, depending on the season. At it’s core, it’s simply shallots fried in an olive oil and butter combo until crispy, mixed into ever-so-slightly cooked green beans. But, depending on my mood or hunger level, I’ve been known to toss in some toasted walnuts, or add a bit of lemon juice to brighten the flavor. I’ve served this to company, and also made it the core of a lazy, weeknight dinner for myself, making its versatility one of its most commendable features.

The second, Green Beans with Mustard Vinaigrette, is a new recipe for me, found in one of my beloved Gourmets, but became an instant summer favorite, with the perkiness of the white wine vinegar and mustard brightening my crispy farm share beans.

As I said, either of these make a great side for the Summer Fried Chicken, but, during this perpetual steam shower that we’ve been calling August in Boston, you may be tempted to make these light, fresh recipes the focus of your dinner, with a small piece of meat or nuts on the side. Enjoy!

Click here for a printable version of the recipe

Green Beans with Crispy Shallots, Serves 4-6

Adapted from The Barefoot Contessa Cookbook

Prep Time:  15-20 Minutes

Total Prep Time:  15-20 Minutes

Ingredients:

1lb. Green Beans or Haricot Verts, stems trimmed

1 Tbls. Olive Oil

1 Tbls. Butter

3 Shallots, chopped

Salt & Pepper, to taste

Preparation:

Put a medium-sized pot of water onto boil and prepare an ice bath for when the green beans emerge from the boiling water.

While waiting for the water boil, heat a saute pan over medium heat. Add the olive oil and the butter. Once the butter has melted, add the chopped shallots and let cook for 10 minutes, stirring occasionally.

Once the pot of water has come to a boil, add the green beans and cook for 2-3 minutes. Drain, and immediately submerge in the ice bath. Once thoroughly cooled, drain once more, and set aside in a bowl.

After 10 minutes of sauteing, the shallots should look nicely browned and crispy. Remove from the heat, and pour the entire mixture over the green beans. Add a bit of salt & pepper to taste, mix, and enjoy!

Click here for a printable version of the recipe

Green Beans with Mustard Vinaigrette, Serves 4-6

Adapted from Gourmet

Prep Time: 20 Minutes

Total Prep Time: 20 Minutes

Ingredients:

1lb. Green Beans, stems trimmed

½ Cup Red or Vidalia Onion, or Shallot, chopped

2 Tsp. White Wine Vinegar

2 Tsp. Dijon Mustard

1 Tsp. Mustard Seed

1 Tbls. Extra Virgin Olive Oil

Preparation:

Set a medium pot of water to boil and prepare an ice bath for the cooked green beans.

In a small bowl, combine the chopped onion, mustard, mustard seed, and white wine vinegar and allow to marinade for 10 minutes. (This is important, as the acidic vinegar will take the bite out of the onion).

Once the pot of water is boiling, add the green beans, and cook for 2-3 minutes. Once cooked, drain the green beans and immediately plunge into the ice bath. Once cooled, drain once more and set aside in a bowl.

After the onion mixture has finished marinating, whisk in the olive oil, and toss with the cooked green beans. Serve and enjoy!