What are Haricots Verts?

Haricots Verts are French Green Beans. They are often harvested younger and so are smaller and thinner than fully mature green beans. They are also softer when cooking and have a more robust flavor.

What to serve with Haricots Verts?

The perfect accompaniment to a wide variety of dishes - Sautéed Haricots Verts pair beautifully with Roast Rosemary Rack of Lamb , Filet Mignon , Surf & Turf or Roasted Chicken , Salmon and even Roast Capon for Thanksgiving or Christmas.

Do you cut ends off Haricots Verts?

You don't need to cut off the tip but I do suggest snapping off the top where the bean was attached to the stalk. You want to make sure that there isn't any stalk left on the green bean as it doesn't soften when cooking. When the green beans are fresh the top will snap right off with your thumb.

What should I look for when buying green beans?

A bright green color, no yellow spots and a crisp texture. If the bean is already soggy when you buy it it won't have much taste to it. Fresh green beans are so tasty!

Sautéed Haricots Verts (French Green Beans)

Name: Sautéed Haricots Verts Recipe (French Green Beans)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: French
Ingredients: 12 oz French Green Beans (haricots verts), trimmed (snap the end off); 4 cloves of garlic, sliced thinly; 2 tbsp of butter.; 2 tbsp of olive oil; 1/4 cup fresh parsley, chopped

Description

Sautéed Haricots Verts (French Green Beans) are a great side dish. The melt in your mouth texture, the tang of the garlic butter and the zest of fresh herbs make sautéed haricots verts a dinner time favorite.

Ingredients

Scale

- 12 oz French Green Beans (haricots verts), trimmed (snap the end off)

- 4 cloves of garlic, sliced thinly

- 2 tbsp of butter.

- 2 tbsp of olive oil

- 1/4 cup fresh parsley, chopped

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Instructions

Place a pot of salted water to boil for your haricots verts.
Trim the ends of the haricots verts and place in boiling water for 12 minutes.
Strain.
In a frying pan over medium high heat, drizzle the olive oil and toss in in the sliced cloves of garlic.
Allow the garlic to sizzle before adding in the strained green beans.
Once the remaining water has evaporated, add in the butter.
Toss frequently. Use a pair of tongs to toss the green beans so you keep their shape. If you use a spoon you risk breaking them.
Finely chop the fresh parsley. Sprinkle onto the green beans.
Mix together and turn off the heat.
Transfer to your dish of choice and serve.
Bon Appètit!

Notes

Top tip

Make sure you are cooking the haricots verts almost all of the way through while boiling. You simply want to add a golden coat of butter when sautéeing.

These are my favorite dishes to serve with Sautéed Haricots Verts:

Simple Rosemary Roast Rack of Lamb and Potatoes