Haricots Verts (French Green Beans)
This is a simple and delicious recipe for Haricots Verts (French Green Beans) that calls for just a few ingredients to make the perfect, healthy side dish for any entrée. These green beans are incredibly easy to make and so very tasty!
These easy to make haricots verts are sure to plate perfectly with any entrée, French or not! I actually prefer them over green beans not because they’re more fun to pronounce, but also because of their crisp, thin consistency. The presentation is also nicer if you’re planning on a special occasion dinner.
This is my go-to recipe for haricots verts because I only need a few simple ingredients and they come out flavorful and crunchy every time. Haricots verts have a more delicate taste than the green beans, so it’s important to just use complimentary ingredients to help showcase their natural flavor.
My biggest tip for anyone making haricots verts, other than flavoring them well, is to also avoid overcooking them. The beauty of this legume is that when cooked properly, they should be tender, but also still have a little crisp to them.
How to Cook Haricots Verts
Start off by blanching the green beans.
- First, snip the ends off where they were once attached to the vine.
- Combine cold water and ice cubes in a large water bowl to create an ice bath.
- Drop the beans into a large pot of boiling water. Boil them for approximately 3 minutes.
- Immediately transfer the haricots verts from the boiling water to the prepared ice bath.
- Once cooled, place then on a clean towel and pat dry.
Sauté the blanched haricots verts:
- Melt butter in a large pan over medium heat.
- Sauté the garlic in the melted butter for just a few seconds.
- Add the blanched haricots verts to the pan and season with salt and pepper. Mix well.
- Sauté them for just a few minutes, or until they have almost reached the desired level of cooked you’d like for them to be. Remove them from the pan, then serve immediately and enjoy!
Frequently Asked Questions
What are Haricots Verts?
Haricots Verts are the French cousin of the green beans we are familiar with here in the states. The literal translation of “haricot verts” is “green beans.” “Verts” means “green” and “haricot” means “bean.” They are notably more slender and longer than traditional green beans.
They are actually harvested earlier than other green beans, and therefore are younger. This makes them a little more tender and slightly sweeter than green beans as well. They cook quickly and look very nice on a plate because of the thin size and vibrant, bright color.
Where to Buy Haricots Verts?
Most grocery stores will have these veggies labeled as “haricots verts” or “French green beans.” They are usually packaged in portions already, so check out the package information carefully. Make sure they are bright green and crisp with no dark spots, no fuzz, no soft spots, and of course – no unappetizing white slimy coating!
What Goes Well with Haricots Verts?
You could always plate these French green beans with a French entrée like Chicken Fricassee. However, these simple green beans also serve as a perfect side dish to main courses like Lobster Risotto, Pan Seared Steak, and SO much more. Anytime you’d like to freshen up your meal, consider making these simply seasoned green beans.
More Side Dish Recipes to Try
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Easy Haricots Verts (French Green Beans) Recipe
Ingredients
- 1 lb fresh haricots verts
- 3 garlic cloves
- 3 tbsp unsalted butter
- coarse salt
- fresh cracked black pepper
Instructions
Blanching:
- Snip the ends off green beans where the bean attached to the vine, if needed.
- Prepare ice water bowl by combining cold water and a couple of cups of ice in a large mixing bowl.
- Bring a large pot of water to boil and drop beans in it. Boil them for about 3-4 minutes.
- Take haricots verts out of the hot water and immediately into the ice water.
- After they have cooled, take them out onto a clean towel to pat dry.
Sautéing:
- Preheat a large cooking pan over medium heat and add butter. Let butter melt.
- Once butter is melted, add pressed garlic and sauté for just a few seconds.
- Add blanched haricots verts, season with salt and pepper, and mix well.
- Sauté them for just a few of minutes, until they almost reach the desired doneness, and take them out of the pan.
Notes
- Storing: store leftover haricots verts in an air-tight food storage container, in the refrigerator for 2-3 days.
- To Reheat: you can simply sauté them in a pan over medium heat for a couple of minutes, just until heated through.
Nutrition
Originally published on Will Cook For Smiles in February 2022.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
My Favorite green beans!