INGREDIENTS
1 lb. Hericot Vert
5 Tbsp. Lemon Pepper
½ cup yellow onion, diced
⅛ cup shallot, diced
1 Tbsp. salted butter
Bourbon Smoked Salt
INSTRUCTIONS
Bring eight quarts of water in a large pot to a boil. Prepare a water and ice bath. Add the Lemon Pepper to the boiling water. In small batches, add the beans. Remove the beans once they are bright green and cooked al dente. Remove the batch of beans and place into the cold water.
In a sauté pan, add your butter, onions and shallots. Cook until translucent. Add in the blanched green beans and sprinkle with salt until cooked and warm.
Print Lemon Pepper Hericot Vert recipe cards
1 lb. Hericot Vert
5 Tbsp. Lemon Pepper
½ cup yellow onion, diced
⅛ cup shallot, diced
1 Tbsp. salted butter
Bourbon Smoked Salt
INSTRUCTIONS
Bring eight quarts of water in a large pot to a boil. Prepare a water and ice bath. Add the Lemon Pepper to the boiling water. In small batches, add the beans. Remove the beans once they are bright green and cooked al dente. Remove the batch of beans and place into the cold water.
In a sauté pan, add your butter, onions and shallots. Cook until translucent. Add in the blanched green beans and sprinkle with salt until cooked and warm.
Print Lemon Pepper Hericot Vert recipe cards
