I am making Thanksgiving dinner and I had decided to have green beans as a side dish. However, I wanted something I could prep ahead and just pop under the broiler, when the turkey came out. Harcourt Verts are a thin French green beans that would be perfect for this purpose. Since I was using French green beans I thought that using fancy red d’Anjou pears would be a go together.
Note: I had a bit of a disaster. I was transferring my photos from my phone to my computer and I did not notice that not all of the pictures made it—they did however, delete from my phone when I cleaned it up.
Karl’s Red Pear Harcourt Verts
2 Tbs. Irish/European butter
1 ½ Tbs. olive oil
1 Tbs. fresh lemon juice
1 Tbs. French thyme
¾ lb. Harcourt Verts
1 red d’Anjou pear, cored and chopped into medium small bits
⅛ tsp. black pepper
Pinch Kosher salt
1. Put the butter in a medium mixing bowl and leave it to soften for 20 minutes.
2. Add and mix together the olive oil, lemon juice, and thyme, pepper with the butter.
3. Add the green beans and pear pieces to the bowl, toss to coat.
4. Transfer the mixture to a lipped baking sheet and spread the beans out into a single layer.
Tip: A foil liner helps clean up.
5. Sprinkle the pepper and salt over the vegetables.
6. (Optional) At this point, you may set the pan aside until 10 minutes before serving.
Note: If you are setting the beans aside for more than one hour, place them in the refrigerator.
7. Place the tray in the broiler 2 inches from the heat on “broil.”
8. After five minutes, toss the green beans to keep them from burning.
Tip: By now there should be some black spots over the green beans.
9. Broil for another five minutes.
Tip: Keep a close eye on the beans during the last two minutes and remove them if they are becoming burnt.
Note: Different ovens have different temperatures at “broil.”
01. Transfer the beans to a bowl and serve warm.