Haricot Vert Hodgepodge

I was never a big fan of green beans, until I started buying them at the farmer's markets. Green beans in the grocery store are too waxy and tough but fresh beans from the farmer's market are delightful. Well it's January and I've discovered a year round option that's also quite tasty - Haricot Vert or French Green Beans. Granted, they aren't fresh from the market but I like these smaller, more tender beans.

I recently concocted this dish, Haricot Vert Hodgepodge. I call it that because it was created with a hodgepodge of items in the fridge and pantry: haricot vert, shallots, water-packed artichoke hearts, oil-packed sun-dried tomatoes, pine nuts and sea salt. Amounts? Ratios? I don't know. You can wing it, just like I did.

Saute some shallots in oil until they just start to turn golden. By the way, I typically use grape seed oil when sauteing, rather than olive oil. It has a higher "flash-point," which means that it can be heated longer and at a higher temperature than olive oil before it breaks down and starts to smoke. I also like it because it has a lighter, more neutral flavor than olive oil.

Once the shallots are golden, add the haricot vert and chopped artichoke hearts and cook until the beans are tender. Add in some finely chopped sun-dried tomatoes and finally some pine nuts. Sprinkle with sea salt once plated and dig in.

After thoughts: I think I like this dish even better on the second day, reheated in the oven. By then the flavors have married and I like the crispiness that comes from reheating the dish in the oven.