Haricots Verts Recipe
This is a simple and delicious recipe for cooking haricots verts (French green beans). It's a two-step process: blanch the beans first, then quickly sauté them with garlic and butter for a tender-crisp, buttery side dish that's ready in about 30 minutes.
Servings: 4
Calories: 114kcal
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
Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 8mg | Potassium: 251mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 1mg