Having made, and enjoyed Smitten Kitchen’s haricot vert with shallots many, many times, I expected to do the same thing again. Nope. Facing a surprising dearth of butter, I subbed olive oil. I never have shallots, so I used onion, and, on a whim, I threw a dash of smoked paprika in with the onions. It. Was. Amazing.
The SK version is a classic: a refreshing lunch or a light dinner, even a weekend snack. My version is a bit funkier, almost Spanish in character. I think it would also be very good with a pinch of cumin and a couple crushed chili flakes, though I haven’t tried that variation yet.
1 large handful haricot vert, washed and with trimmed ends
2 teaspoons olive oil
1 small yellow onion, chopped roughly
1 teaspoon smoked paprika
1 roma tomato, chopped roughly
1 lemon wedge
Salt and pepper, to taste
Boil the haricot vert in a pot of well-salted water for 3-4 minutes. Drain and rinse under cold water to stop the cooking. In the now-empty pot, heat the olive oil over medium heat. Add the onion and the smoked paprika, and let cook for a couple minutes, until the onions are translucent. Add the haricot vert to the pot and stir. Once the haricot vert are warm again, pour into a serving bowl. Add the tomatoes, salt, and pepper, and squeeze the lemon juice on top.