Crisp, tender, and buttery, these Haricots Verts the elegant French version of green beans make a simple yet refined side dish. Lightly sautéed with shallots and finished with a squeeze of lemon, they pair beautifully with any meal and are just as delicious served warm or chilled.
Ingredients
- 2 cups water
- 1 pound French green beans, firm and small
- 3 tablespoons butter
- 1 shallot, peeled and chopped
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon lemon juice
Instructions
1. Blanch the Green Beans
Place the green beans in a large skillet and pour in the water. Bring to a boil over medium-high heat. Cook for about 5 minutes, tossing occasionally, until the beans are just tender but still crisp.
Drain the beans and discard the water. Set aside.
2. Sauté the Shallots
In the same skillet, melt the butter over medium heat. Add the chopped shallots and cook for about 1 minute, stirring often, until softened and fragrant.
3. Combine and Season
Return the green beans to the skillet and toss to coat with the butter and shallots. Season with salt, black pepper, and a splash of lemon juice for brightness.
4. Serve or Store
Serve immediately, or let them cool for a refreshing salad topping.
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in the microwave, or enjoy them cold.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 15 minutes.
- Elegant simplicity: Perfect for both weeknight dinners and special occasions.
- Healthy and fresh: Lightly cooked to preserve nutrients and natural flavor.
- Versatile: Delicious warm, room temperature, or cold on a salad.
Tips
- Don’t overcook the beans — they should stay bright green and slightly crisp.
- Use French green beans (haricots verts) if possible; they’re thinner and more tender than regular green beans.
- Add the lemon juice at the end to keep the flavor fresh and zesty.
- For extra flavor, sprinkle with grated Parmesan or toasted almonds before serving.
Variations and Substitutions
- Garlic Butter Version: Add a minced garlic clove with the shallots for extra aroma.
- Nutty Twist: Toss with toasted slivered almonds or pine nuts.
- Zesty Upgrade: Add a pinch of red pepper flakes for a hint of spice.
- Vegan Option: Replace butter with olive oil or vegan butter.
FAQs
Can I use regular green beans instead of haricots verts?
Yes, but you may need to cook them a bit longer since regular green beans are thicker.
How do I keep green beans bright green?
Avoid overcooking and plunge them briefly in ice water after boiling if you’re not serving immediately.
Can I make this dish ahead of time?
Absolutely! You can blanch the beans and store them in the fridge, then sauté with butter and shallots just before serving.
Serving and Suggestions
Haricots verts pair beautifully with:
- Roasted chicken, steak, or salmon
- Mashed potatoes or rice pilaf
Haricots Verts (French Green Beans)
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kcalIngredients
2 cups water
1 pound French green beans, firm and small
3 tablespoons butter
1 shallot, peeled and chopped
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 teaspoon lemon juice
Directions
- Blanch the Green Beans
- Place the green beans in a large skillet and pour in the water. Bring to a boil over medium-high heat. Cook for about 5 minutes, tossing occasionally, until the beans are just tender but still crisp.
- Drain the beans and discard the water. Set aside.
- Sauté the Shallots
- In the same skillet, melt the butter over medium heat. Add the chopped shallots and cook for about 1 minute, stirring often, until softened and fragrant.
- Combine and Season
- Return the green beans to the skillet and toss to coat with the butter and shallots. Season with salt, black pepper, and a splash of lemon juice for brightness.
- Serve or Store
- Serve immediately, or let them cool for a refreshing salad topping.
- Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in the microwave, or enjoy them cold.
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