Haricot vert is the french name for thin, stringless green beans. Good ones are 6 to 7 inches long and thinner than a pencil. They grow on bushy plants about 18 inches tall and must be picked frequently to keep them producing.

To cook them, you remove the pointy ends and steam or braise them until slightly tender. If you are in a hurry you can nuke them for about 20 seconds.  They are fine with a little salt. A traditional Greek preparation that takes advantage of the overlap with prime tomato season, is fasolakia. The beans are simmered with tomatoes and some fresh herbs like parsley and mint. You can add small potatoes to the pot too.

Fasolakia is great with Baked Ricotta.