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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Haricots Verts à L'Ail
(Green Beans with Garlic) Share 
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  1. 750 grams tender and slender green beans
  2. 2 tablespoons extra virgin olive oil
  3. 6 cloves garlic, finely minced
  4. 2 tablespoons dried white bread crumbs
  5. 2 tablespoons chopped parsley
  6. Salt and ground black pepper to taste
  7. 25 grams butter
haricots verts


  1. Remove the stalks of the green beans and remove the stringy bits off the sides.
  2. Drop the green beans into large pot of boiling salted water and cook uncovered over high heat for about 6 to 8 minutes or until slightly crisp.
  3. Drain the beans into a colander, then drop immediately into a large quantity of very cold water so that the bright green colour is retained. Drain.
  4. Heat the olive oil in a large non stick sauté pan over low heat. Add the garlic, breadcrumbs, parsley, salt and pepper. Stir cook for 1 minute. Add the butter and when it has melted, add the green beans and stir cook for 1 minute. Just long enough for the green beans to absorb the ingredients and reheat without being fried.
  5. Remove from pan and place in a warm serving dish.
  6. Serve immediately. Ideal to eat with meat dishes.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.