My haricot vert recipe (French Beans) is terrific. It is a simple one-pan recipe with fresh, aromatic flavors from lemon, butter, and shallots. It will cook in a matter of minutes, and you won't have much cleanup afterward.
I have been in many commercial kitchens that tried to pass off green beans as Haricot Vert. I can guarantee you that they are not the same, and NO! Haricot vert is not a fancy name for green beans. Haricot vert is thinner, longer, and more tender than its traditional green bean counterpart.
Also, haricot vert has a more subtle flavor since it is harvested earlier than green beans. Common beans have a 'green' flavor that I find overpowering. I have tried tricking my palette by slicing or quartering them to simulate the flavor and texture of haricot vert, but I have never succeeded.
Ready to experience this stunning side dish? Let's learn how to cook haricots verts!
This recipe Is:
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- Low Carb
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- Gluten Free
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- Paleo
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- Vegetarian
Table of Contents
5 Reasons to Love This Haricot Vert Recipe
Some of the reasons why I am addicted to this haricot vert recipe are:
- Easy one-pan recipe.
- Needs just a handful of simple ingredients.
- More delicious than traditional green beans.
- Perfect side dish for weeknight meals.
- Minimum cleanup.
Is Haricot Vert Low Carb?
Yes, haricot vert is a low-carb vegetable with a high fiber content. This recipe fits into a low-carb and keto diet because each serving only contains 2.5 g net carbs. It is a perfect vegetable side dish that wouldn't have you worrying about a carb spike.
Since I have also used lemon juice in this recipe, it's important to know if "Is Lemon Low Carb?" or not. Check out this article, and you will have in-depth knowledge about the carbs in lemons and whether they lie under a low-carb radar or not.
Haricot Vert Ingredient List
To make flavorful lemon butter haricot vert, you'll need these few ingredients:
- 1 pound fresh haricot verts, rinsed and stems trimmed
- ¼ cup water
- ¼ cup shallot, diced fine
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- 2 pinches of kosher salt
Ingredients Substitutions
You can never go wrong with these substitutions:
- Butter: Clarified butter, ghee, rendered bacon fat, olive oil, or coconut oil will do just as great.
- Shallot: Red onions give a similar aromatic flavor.
- Lemon juice: Fresh lime juice gives an excellent citrusy flavor.
Additional Ingredients
I love to use these wonderful additions to spruce up the simple lemon haricot vert recipe:
- Red pepper flakes: I find that the French-style beans taste much better with some layered heat.
- Toasted almonds or pine nuts: Sauteed haricots verts taste amazing when toasted nuts are added for an extra crunch and nutty flavor.
- Crumbled Bacon Bits: Add some bacon bits to add extra taste and crispiness to this elegant dish.
- Herbs: Add some tarragon, fresh parsley, or a light smattering of herbs de Provence for more herby flavor.
- Lemon wedges: For additional lemon zing, serve this side dish with additional lemon wedges.
Note: The additional ingredients are optional and not part of the nutritional information in the recipe card below.
Cooking Tools
To make the buttered haricot verts recipe, you need these tools:
- Sauté pan with a tight-fitting lid
- Knife and chopping board
- Wooden spoon
- Measuring cups and spoons
How to Cook Haricot Vert: Complete Cooking Guide
Cooking Method
- Braising
- Sautéing
Preparation Steps
- Gather all the ingredients and cooking tools.
- Rinse the haricot verts and trim the stems.
- Dice the shallot finely.
Cooking Instructions
- Heat a sauté pan over medium-high heat. Add all of the prepared ingredients to the pan.
- Cover with a tight-fitting lid and cook for 7 minutes.
- Remove the lid, stir, and turn the heat to high.
- Continue stirring until the shallots are translucent and the beans are cooked, about 3 minutes more.
- Serve hot.
Step 1: Super fresh haricot vert come with the stems attached. These look really tasty to me.
Step 2: Preparing the entire pound of haricot vert is easy. Simply line them up and slice off the stems.
Step 3: Add everything into the pan at one time. I place the shallots on top of the haricot vert until the end of the cooking so they don’t overcook.
💡 My Pro Tip
A good, heavy saucepan with a tight-fitting lid is crucial for this recipe. We want the verts to braise slightly for about 7 minutes or until they soften, after which we will remove the lid and sauté the braised haricot verts until we get a tender crisp texture.
Even though I have made this recipe countless times, I still forget to add the lemon juice at the beginning. Thanks to my error, I discovered that adding the lemon at the beginning or later is okay. Both ways yield amazing flavors! At the beginning, the lemon flavor tones down a bit but still adds depth to the verts. Toward the end, the lemon gives the haricot verts a captivating brightness.
⏲️ Time-Saving Tips
- Buy pre-trimmed and washed beans to shorten your prep time.
- If washing your beans by hand, use a salad spinner at the end to help dry them more quickly.
- Use one pan for everything to minimize cleaning.
What To Serve with Haricot Vert?
Haricot verts is a wonderful veggie side dish that pairs well with a variety of dishes. You can make flavorful meals just by pairing them with main course recipes. For example:
- Porterhouse Steak: Pair the steak with the haricots vert vegetable side dish for an elegant meal. The simplicity of the haricot verts allows the perfect porterhouse steak's intense flavors to shine.
- Savory Smothered Pork Chops: The tender pork chops and the creamy mushrooms with an earthy flavor are well complemented by the natural flavor of the haricot verts.
- Cajun Chicken Wings: Pair the verts with these chicken wings for a quick weeknight dinner or a family gathering. The buttery flavor of the verts melds beautifully with the irresistible Cajun flavors.
- Pan-seared Pork Chops: The intoxicating, deep flavors of the pan-seared pork chops pair well with the lemon butter haricot verts.
- Herb-Crusted Rack of Lamb: The lamb's perfectly balanced herby and mustard flavors combined with the buttery crispy haricot verts are a heavenly match. The hint of lemon in the verts rounds out the blend of flavors perfectly.
- Lemon Artichoke Chicken: Pair the sautéed haricot verts with zesty lemon artichoke chicken for a delightful citrusy and earthy combination.
Storage and Reheating Instructions
Storage Tip
- Transfer the leftovers to an airtight container and store them in the fridge for up to 5 days. Ensure the verts cool to room temperature before refrigerating.
Freezing Tip
- Haricot verts freeze well for up to 3 months. However, the texture will be limp when defrosted and reheated.
Reheating
- Reheat the leftovers in a pan over medium heat on the stovetop. Add a splash of water, then cover it and cook until heated through. The microwave is not my favorite method for reheating verts as it changes their texture and makes them limp.
Recipe Conclusion
All my life, I hated green beans, I didn't care how they were made; I just found their 'green' taste off-putting. Things changed when I first tasted Haricot Vert with lemon, butter, and salt. It has since become a dinner-time favorite in my household.
I love this recipe for its simplicity, flexibility, and quick cook time. Plus, it is a flavorful side dish for several meals, as we discussed earlier. Try the recipe with your dish of choice, and let me know what you think. For deeper flavors, play around with different ingredients like garlic butter, roasted garlic or fresh parsley. Share your cooking results on my social media platforms. Happy cooking!
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FAQs
Haricot verts are French green beans that are more slender, longer, and delicately textured than the traditional green beans. They also have a more vibrant green color and sweeter flavor.
Yes, you will get a nice garlic-infused flavor and a herby freshness from the butter.
String beans are a green bean variety with a tough string running around the pods' seams. The string is usually removed before cooking, hence the name. Green beans, on the other hand, are a broad name for different varieties of beans that are harvested, cooked, and eaten while immature (before the seeds develop fully).
Lemon Butter Haricot Vert 🥬
Ingredients
Haricot Vert Ingredients List
- 1 pound fresh haricot verts rinsed and stems trimmed
- ¼ cup water
- ¼ cup shallot diced fine
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- 2 pinches of kosher salt
Instructions
Preparation Steps
- Gather all the ingredients and cooking tools.
- Rinse the haricot verts and trim the stems.
- Dice the shallot finely.
Cooking Instructions
- Heat a sauté pan over medium-high heat. Add all of the prepared ingredients to the pan.
- Cover with a tight-fitting lid and cook for 7 minutes.
- Remove the lid, stir, and turn the heat to high.
- Continue stirring until the shallots are translucent and the beans are cooked, about 3 minutes more.
- Serve hot.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Christine Titus says
I made this side dish to go with some grilled chicken. This recipe is wonderfully delicious! Hubby loved these and so did the kiddos. Simple and quick no fuss side dish.
Scott Groth says
Hi Christine:
Thanks for letting me know- it is one of my less popular recipes which is confusing because it is just so easy and delicious. I'm glad that you found it!!
Let me know if there are any other recipes you would like to see too-
Thanks,
Scott
Sandy Schumer says
Make these green beans! Thank you for putting up this recipe- my green bean hating family loved them!
Scott Groth says
Hey Sandy:
Haha, your green bean hating family... Made me laugh out loud. Happy to turn a green bean hater into a lover!
Thank you for sharing.
Have a fantastic day in the kitchen!
Scott
Linda says
Can you recommend how to cook this recipe using frozen french haricot vert green beans? Trader Joes sells them frozen .