- 250 grams of haricot vert, trimmed and tailed
- 1 tbsp olive oil
- 1 small shallot, sliced
- Salt and pepper to taste
- 2 tomatoes
Boil the haricot vert for 3-5 minutes. Drain the haricots and let them cool off.
Add the olive oil to the pan. Stir-fry the shallot until they’re translucent for about one to two minutes. Add the drained haricot vert and tomatoes. Season with salt and pepper. Serve immediately.