Haricots Verts au Beurre
Prep time: 15 minutes
Cook time: 8 minutes
Total time: ~23 minutes
Servings: 6 servings
Country of Origin
France
Description
Haricots verts are slender, delicate French green beans. Unlike standard green beans, they are sweeter and more tender. This classic recipe blanches the beans rapidly in salted water to lock in their vibrant green color, followed by an immediate ice bath to stop cooking. They are then quickly tossed in hot, foaming butter with sweet shallots, creating a simple, elegant side dish.
Presentation & How It's Eaten
Serve warm in a long dish, piled neatly or arranged in a bundle. They are perfect alongside roasted chicken, pan-seared fish, or grilled steaks.
Ingredients
500g (1.1 lbs) fresh haricots verts (slender French green beans), trimmed
40g (3 tbsp) high-quality unsalted butter
1 medium shallot, finely minced
2 cloves garlic, thinly sliced (optional)
30g (1/4 cup) sliced almonds, toasted (optional, for Haricots Verts aux Amandes)
Salt and freshly cracked black pepper
Step-by-Step Directions
Prep the Ice Bath: Prepare a large bowl filled with cold water and ice cubes. Set it aside near your stove.
Blanch the Beans: Bring a large pot of water to a rolling boil and salt it generously (it should taste like the sea). Add the trimmed haricots verts and cook for exactly 3 to 4 minutes, until tender-crisp. They should still have a slight "snap" when bitten.
Shock in Ice Water (The Secret): Quickly drain the beans and plunge them immediately into the ice bath. This shocks the vegetables, locking in their bright green color and stopping the cooking process instantly so they don't turn mushy. Let sit for 2 minutes, then drain and pat dry.
Sauté the Aromatics: In a large skillet or sauté pan, melt the butter over medium heat. Once it is foaming, add the minced shallots (and sliced garlic, if using) and cook for 2 minutes until soft and translucent, without letting them brown.
Toss and Warm: Add the dry haricots verts to the skillet. Toss continuously for 2 to 3 minutes to coat the beans in the shallot butter and warm them through. Season with salt and freshly cracked black pepper.
Finish: If using, toss in the toasted sliced almonds in the last 30 seconds. Transfer to a serving dish and enjoy warm.
Optional
Amandine Style: Toast sliced almonds in a dry skillet beforehand, and sprinkle them over the hot beans just before serving for a classic crunchy texture.
Lemon Zest: Grate a bit of fresh lemon zest over the top right before serving to cut through the butter with a bright, citrus note.
Cooking Tips
Dry the Beans: Make sure the blanched beans are thoroughly dry before tossing them in the butter. Any water left on the beans will create steam, thinning out your butter sauce and causing it to lose its silky emulsion.
Keep the Snap: Do not overcook the beans in the boiling water. They should be cooked through but still firm to the bite.
Nutrition Facts
(Estimated per serving)
Calories: ~95 kcal
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: ~180mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugars: ~3g
Protein: 2g
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