Ever see those skinny little green beans in the market?
They’re a French variety of green bean, also known as haricots verts, or filet beans. Haricots verts are more delicate than regular green beans and cook up more quickly.
This is a simple recipe in which you blanch the beans first and then sauté them quickly in a little butter with onions and fresh garden herbs.
If you can't find haricots verts, you can use regular fresh green beans, just boil them a little longer.
Do you have a method of preparing haricots verts? Please let us know about it in the comments.
French Green Beans vs. Regular Green Beans
The biggest difference between French green beans — haricots verts — and regular green beans is that the French ones are longer and thinner. They're also a bit more tender than regular green beans.
You can substitute regular green beans in this recipe, however, they're a little sweeter and less earthy than haricots verts. The herbs used here complement the earthy haricots verts but also work with regular green beans.
How To Select Fresh Green Beans at the Store
Look for the freshest beans at the farmers market or grocery store. They should be firm, smooth, vibrantly colored pods that snap easily when you bend them.
How to Store and Freeze French Green Beans
Store unwashed green beans in the refrigerator in a zipper top bag or airtight container for up to 7 days. Wash them right before using.
To freeze French green beans, trim fresh beans and blanch them so they keep their color, flavor, and texture. Store them in freezer proof zipper top bags for 10 to 12 months.
What to Serve With French Green Beans
More Green Bean Recipes to Make!
- Green Beans With Bacon
- Creamy Green Beans and Mushrooms
- Green Beans With Almonds and Thyme
- Green Beans With Salsa
- Sriracha Orange Glazed Green Beans
French Green Beans with Butter and Herbs
Use fresh herbs if available. If not, you can used dried, but use a quarter as much.
1 pound green beans (haricots verts), trimmed
1/4 cup red onion, finely chopped
3 tablespoons unsalted butter
2 tablespoons parsley, finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons tarragon or basil, finely chopped
2 tablespoons chives, finely chopped
Salt and pepper, to taste
Blanch the beans, then plunge them in ice water:
Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Blanch the beans in the boiling water for 2 minutes.
If you are using regular green beans, and not haricots vert, just boil them a little longer.
Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
Sauté the onions:
Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
Add the green beans:
Add the green beans and sauté for 2-3 minutes, stirring often.
Add the seasonings:
Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 4g||15%|
|Total Sugars 5g|
|Vitamin C 18mg||89%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|