Haricots Verts with Minty Cherry Tomatoes

• 1 1/2 pounds haricots verts (slender French green beans)
• 3 tablespoons water
• 1/4 cup unsalted butter
• 1/2 cup minced shallots
• 1/3 cup vermouth or dry white wine
• 2 tablespoons mustard seeds
• 1/2 teaspoon sugar
• 1 pound red or yellow cherry tomatoes
• 1/2 cup chopped fresh mint
• Kosher salt
• Freshly cracked black pepper

1. Cut the stem ends off the beans.
2. Place in a microwave safe dish with about 3 tablespoons of water, cover loosely and cook on high 2 1/2 to 3 minutes, just until tender crisp.
3. Drain and dump into a bowl of cold water.
4. Drain again and pat dry.
5. In a large saute pan, over medium low heat, melt the butter until bubbling.
6. Add the shallots and saute until golden and softened, about 4 minutes.
7. Add the vermouth and turn the heat up to medium.
8. Simmer for 1 to 2 minutes.
9. Add the mustard seeds, sugar, tomatoes, mint, salt and pepper.
10. Saute to soften, about 4 minutes.
11. Reduce the heat to low and add the blanched green beans.
12. Toss to combine and heat through, about 4 to 5 minutes.
13. Adjust seasoning.
14. Serve immediately.

haricots verts, water, unsalted butter, shallots, white wine, mustard seeds, sugar, red, fresh mint, kosher salt, freshly cracked black pepper

Taken from www.foodnetwork.com/recipes/haricots-verts-with-minty-cherry-tomatoes-recipe.html (may not work)