Also called haricot verts (literally translated from French to “green beans”), these French-style green beans have a slightly more elevated look than regular green beans and are right at home on the menus of fancy restaurants. That’s why, if I’m looking for a perfect side dish that takes mere minutes but will still wow my guests, I turn to this recipe. For more impressive, quick side dish recipes, try my glazed carrots recipe, creamed spinach recipe, or air fryer Brussels sprouts.
What You Need to Make this Recipe
French green beans — these fresh green beans may also be labeled “haricot verts” at the grocery store. They are usually untrimmed and have pointed tips on the ends, giving them a more elevated appearance. Butter — butter adds flavor and richness to this side dish. Any kind of butter will do, but if you have one, use a higher-fat butter, like a European style, for a deeper flavor. Shallot — minced shallot gives you both onion and garlic flavor, turning these humble green beans into a knockout side dish! Lemon juice — fresh lemon juice adds a subtle tang and plenty of brightness to balance the earthy green beans.
How to Make French Green Beans
- In a large skillet, bring water and ½ teaspoon salt to a boil over medium-high heat. Add the green beans to the boiling water and boil until crisp-tender, which will take about 5 minutes, depending on the size of the beans.
- Drain the beans well in a colander and wipe the skillet dry. (If you want to pause the process here, run cold water over the beans or drop them in a large bowl of ice water to halt the cooking process and drain again.)
- Melt butter in the same skillet over medium heat. Add a minced shallot and cook for 1 minute.
- Remove the skillet from the heat and add the beans.
- Then add ¼ teaspoon salt, freshly squeezed lemon juice, and ground black pepper.
- Toss well to coat the beans in all the delicious flavors. Serve them hot or warm.
Pro Tips for Making this Recipe
Choose your haricot verts wisely. Look for firm, bright green beans. Avoid those that are soft or have brown spots. Blanch the beans. Boiling the green beans quickly makes them tender without being soggy, and maintains their beautiful green color. Don’t skip salting the water in this step either! The beans won’t taste salty, but they will taste bland if you leave it out. Don’t skimp on the butter. Butter is important for adding flavor to the sautéed green beans. I like high-quality butter for this recipe, too, since the ingredients are minimal, and the quality will really show through.
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
