| 1. | Arrange potatoes, haricots verts, eggs and tomatoes around platter.
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| 2. | 4 ounces haricots verts ( about 1 \ cups ), trimmed
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| 3. | Blanch haricots verts until al dente, 1 to 3 minutes.
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| 4. | The haricot beans and black-eyed beans are also common.
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| 5. | 8 ounces thin green beans ( haricots verts ), steamed until tender
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| 6. | 1 pound haricots verts OR fresh tender green beans, trimmed and rinsed
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| 7. | 3 / 4 pound haricots verts OR tender young green beans, trimmed
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| 8. | 1 1 / 2 pounds haricots vert ( tiny French green beans)
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| 9. | 1 / 2 pound haricots verts, or other thin young green beans
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| 10. | 1 cup haricots verts or other thin green beans, trimmed
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