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Green Beans with Preserved Lemons


Remember when I made these preserved lemons? Well I was thinking about what to make for a vegetable side dish for Thanksgiving and I hit upon haricot verts with preserved lemons. I really do like haricot verts better than regular old green beans - they are much thinner and just tastier. I'm sure it's just psychological but C'est La Vie (since I'm in a French sort of mood). This is such an easy recipe that it need not be saved for a special occasion.

Green Beans with Preserved Lemons

1lb haricot verts
1 preserved lemon
olive oil

Steam haricot verts until just tender but  they still have a little crunch. Do not fully cover the pot while steaming as this leaves them with a murky green color. Leave the cover partially on the pot (trust me they will look nice and green). Place preserved lemon in a food processor and stream in olive oil until desired consistency. Pour over haricot verts and serve.

I actually ended up using only half a lemon because it was a mutant lemon (I've been getting a lot of mutant sized vege lately - what's up with that?). This added a really nice flavor to the haricot verts. It was like a vinaigrette and gave a nice brightness to them.
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