Haricots Verts (French Green Beans) Recipe
My biggest tip for making haricot 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.
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 string beans.
If you want to say it the way the French do, it’s pronounced roughly “ah-ree-koh vehr,” where the final “s” and “t” sounds are silent.
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.
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What to Look for When Buying Haricots Verts
Most grocery stores will have these veggies labeled as “haricots verts” or “French green beans.” They’re usually pre-packaged and often already trimmed, which is a nice head start. Check the bag carefully and make sure the beans are:
- Bright green and crisp
- Free of dark spots or soft spots
- Free of fuzz
- Free of any slimy white coating
Because they’re harvested young, they go limp faster than standard green beans, so try to use them within a few days of buying.
Fresh vs. frozen: fresh haricots verts give the best texture for this recipe. Frozen ones work in a pinch, but they’ll release more water and won’t get quite as crisp after sautéing.
Haricots Verts vs. Green Beans: What’s the Difference?
Haricots verts and standard green beans (often the Blue Lake variety in the US) are closely related, but they’re not quite the same:
- Size and shape: haricots verts are thinner, longer, and straighter.
- Texture: haricots verts are more delicate and tender since they’re picked younger; standard green beans are sturdier and hold up better to longer cooking.
- Flavor: haricots verts taste slightly sweeter and more delicate; standard green beans have a heartier, more “green” flavor.
- Nutrition: essentially the same. Both are low in calories and a good source of fiber, vitamin C, and vitamin K, according to USDA nutrition data on green beans. Any difference is minor and isn’t a reason to pick one over the other.
- Price: haricots verts usually cost slightly more, since they have to be hand-picked at a very specific, early stage rather than machine-harvested.
If a recipe calls for one and you only have the other, you can swap them. Just adjust the cook time slightly since the sturdier standard green bean will take a little longer to become tender.
Ingredients You’ll Need For Sauteed Haricots Verts
- Haricots verts: look for the freshest, brightest green beans you can find. If yours still have the stem ends attached, trim them; many pre-packaged bags come already trimmed.
- Garlic: fresh cloves, pressed or minced, for the best flavor. (Smashed and minced will taste milder than pressed garlic, pressed garlic will be a little spicier.)
- Unsalted butter: lets you control the salt so if you have to use salted, watch the additional salt.
- Coarse salt and fresh cracked black pepper: simple seasoning that lets the beans shine.
How to Cook Haricots Verts
Step 1: Blanch the Beans
- Snip the ends off the green beans where they were attached to the vine, if needed. (Some come already trimmed.)
- Prepare an ice water bath first, by combining cold water and a couple of cups of ice in a large mixing bowl.
- Bring a large pot of water to a boil and drop the beans in. Boil for about 3-4 minutes.
- Immediately transfer the beans from the boiling water into the ice bath to stop the cooking. The point is to “shock” the green beans so the cooking process stops immediately. Essentially, stopping the carry-over cooking.
- Once cooled, after about a minute, remove the beans onto a clean towel and pat dry. (This is a great way to make them ahead of time because you can store blanched haricots verts (and green beans) in the refrigerator to cook the next day.)
Step 2: Sauté the Beans
- Preheat a large cooking pan over medium heat and add the butter. Let it melt.
- Once the butter has melted, add the pressed garlic and sauté for just a few seconds, until fragrant. Don’t let garlic burn (or turn dark brown) because it will taste bitter.
- Add the blanched haricots verts, season with salt and pepper, and toss to combine.
- Sauté for just a few minutes, until they reach your desired doneness, then remove from the pan.
My biggest tip: don’t overcook them. The beauty of haricots verts is that when cooked properly, they stay tender but still have a little crisp to them.
Variations of Flavors To Try
- Add shallots: sauté thinly sliced shallot in the butter before adding the garlic for extra depth.
- Brighten with lemon: finish with a squeeze of fresh lemon juice or a bit of lemon zest right before serving.
- Add crunch: toss in toasted sliced almonds for a classic haricots verts almondine.
- Add bacon: cook chopped bacon first, then sauté the beans in the rendered fat along with the butter, similar to my green beans with bacon and onions.
- Add cheese: finish with shaved Parmesan for a savory, salty edge.
Ways to Serve Haricots Verts
These French green beans pair beautifully with a French entrée like Chicken Fricassee, but they work just as well alongside so many other mains, including:
Storing Leftover Haricots Verts
- Storing: store leftover haricots verts in an airtight container in the refrigerator for 2-3 days.
- To reheat: sauté in a pan over medium heat for a couple of minutes, just until heated through.
Sauteed Haricots Verts Recipe FAQs
Partially. Blanch them up to a day ahead and refrigerate, then do the butter-garlic sauté step right before serving so they stay crisp and don’t turn soft sitting in the fridge already sautéed.
I don’t recommend it. Once they’re sautéed in butter and frozen, they turn soft and lose their crisp
Tough usually means they need more time in the boiling water; older beans especially can take longer to soften.
Mushy means they went too long, either in the blanching step or the sauté. Taste or squeeze a bean at each stage instead of going by the clock.
More Side Dish Recipes to Try
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Haricots Verts 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.
Video
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.
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
My Favorite green beans!