French Green Beans {Haricot Verts}

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I have never been a fan of green beans. I know, you’re shocked! In fact, I think I have only tried them on two different occasions, and I do believe that they were boiled both times….blech! Unfortunately, I was not raised in a home that served many vegetables. My mom does not like them, so she never really made them. There were the occasional mushy peas, or over-boiled broccoli, but that was about it Oh how I wish that I had tried these French Green Beans {Haricot Verts} sooner!!

French Green Beans {Haricot Verts} |

I am slowly working my way through the produce section, trying to branch out past zucchini and broccoli. Green beans would not normally be on my radar, but I was preparing a French meal for this month’s Food of the World. A French meal of Chicken au Champagne, deserved a delicious French side dish. Let me refresh your memory.

Chicken au Champagne | | #foodoftheworld #france

I knew that they were called Haricot Verts {beans green}, so I pulled up a recipe on my phone while walking around the produce section. It had garlic and almonds, and I think even lemon. So I bought my green beans and lemons, and never did find that recipe when I got home. Oh well, I kept searching and found several different versions with lots of fresh herbs…cela semble parfait! {that sounds perfect!}

French Green Beans (Haricot Verts)

I got home, and went outside to raid the herb garden!! Tarragon, Italian parsley, chives, and thyme sounded perfect for this dish. I love how simple they are to prepare as well.

How to make French Green Beans {Haricot Verts}

Bring a large pot of water to a boil, and cook the green beans for 2 minutes, or 4 minutes if you are using regular green beans…..

French Green Beans boil

Scoop them out, (slotted spoon, strainer, tongs) and drop them into a bowl filled with ice water to blanch them…..

French Green Beans ice

This will stop the cooking process and set the color. 😉  Scoop them out of the ice water after a minute or so, and place them on paper towels. Pat them dry, and set aside…..

French Green Beans dry

Melt butter in a large skillet over medium heat, and add the shallots and cook for 1 minute…..

French Green Bean shallot

Stir in the herbs, salt and pepper…..

French Green Beans herbs

And add the green beans…..

French Green Beans pan

Toss and cook for 2 to 3 minutes to heat through. Serve with a squeeze of lemon juice…..

French Green Beans {Haricot Verts}

Ces haricots verts sont délicieux!

So tell me, are you a fan of green beans?


French Green Beans {Haricot Verts} in a white serving dish with lemon wedges on the side.

French Green Beans {Haricot Verts}

These French Green Beans {Haricot Verts}, blanched and sauteed in butter with shallots and herbs make the perfect side dish.
4.50 from 4 votes
Print Rate
Course: Side Dish
Cuisine: French
Keyword: fresh green beans, French side dish
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 138kcal
Author: Lisa Johnson


  • 1 pound French green beans you can also use regular green beans
  • 3 Tablespoons unsalted butter
  • 1 large shallot finely minced
  • 2 Tablespoons fresh thyme leaves
  • 2 Tablespoons fresh tarragon finely chopped
  • 2 Tablespoons Italian parsley finely chopped
  • 2 Tablespoons chives finely chopped
  • sea salt and ground pepper to taste
  • 1 fresh lemon cut into wedges


  • Bring 4 to 5 quarts of water to a boil in a large pot.
  • Fill a large bowl with ice water and set aside.
  • Trim the ends of the beans, and drop into the boiling water. Cook for 2 minutes.
  • Remove from water and drop into ice water to blanch.
  • Strain beans, and move to paper towels. Pat dry and set aside.
  • In a large skillet, heat butter until melted.
  • Add the shallots, and cook for 1 to 2 minutes until tender.
  • Add the herbs, salt and pepper, and stir to combine.
  • Add the green beans and toss to thoroughly coat. Cook for 2 minutes to heat through.
  • Serve green beans with a squeeze of lemon juice.


  • If you do not have fresh herbs you can substitute dried, just cut the amount in half.
  • If using regular green beans, cook for an additional 2 minutes.


Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 13mg | Potassium: 435mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1592IU | Vitamin C: 40mg | Calcium: 108mg | Iron: 3mg

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  1. I love fresh green beans. These look like they’d be amazing. I don’t like mushy bland green beans. Thanks for sharing!

  2. Yum! I love green beans, even just cooked up with a little olive oil. But these look really tremendous. Because you can cook the beans in advance, they can really be dressed up for a special occasion. I do one with caramelized red onions at Christmas that everyone gobbles up. They are also good in a summer pasta salad with fresh mozzarella and pesto. Eat more veggies, right???

  3. I love green beans, but they have to be cooked soft! I’m a Texas gal, and we always cooked them with a little bacon fat, a touch of sugar, salt and pepper to taste. Fresh from the garden, they’re divine, especially when cooked with some tiny red potatoes! 🙂

  4. I like frsh green beans on occasions if gussied up! Adn these look perfectly gussied up. Pinned for later. Beautiful photos. Happy 4th of July!

  5. I love green beans! I have to say, I find it funny that you’re branching out from zucchini – that’s one veggie I’m still trying to like outside of bread.
    I’ve got some yellow “green” beans I need to use, and now I’ve got my recipe! Thanks for sharing on Foodie Friday

  6. You must try real haricot verts! It’s the difference between frozen peas and fresh peas; subtle on the outside but a world of difference in your mouth.
    We had a lot of veggies growing up and grew many of our own. These, however, would’ve been considered too froo froo. The most exotic we got was eating green beans Greek style and using – gasp! – yellow beans!
    Well, one trip to Provence was all it took to change my ideas about what you can really do with veggies.

    So, buy actual haricot verts. They’re much thinner than regular green beans and they’ll have the little tail. No chopped off ends. Costco carries them by me so they’re not nearly as exotic as I was told long ago. 🙂
    I like them crisp-tender so they get thrown into salted boiling water for 90 seconds and then, if I’m ambitious, I put them in a sauté pan with some melted butter. Roll them around in that and sprinkle with sea salt or garlicky butter, sesame seeds, sliced almonds and/or finely grated (real) Parmesan cheese. Or you can sauté them from the start for 2-3 minutes. The whole point of them is to NOT be eaten like regular green beans. These don’t get boiled into mush. Like all veggies, they roast beautifully.They snap in half readily and get thrown into stews and soups, casseroles, shepherds pies, pot pies and all kinds of wonderful things. You can even make a simple beer batter dip and fry them. They’re good raw, too. My oldest son loved them so much that I’d steam him a fistful in the morning and leave them in the fridge drawer so he’d get one as he passed by. He’s 21 and still eats them like cheesy poofs.
    Serve them raw with any kind of savory dip. Need something fancy? Tie them in bundles with chives or hollow out a cucumber, stand on its end and put the beans in so they look like flowers in a vase. This was an amuse bouche at a $300/pp restaurant I went to in San Francisco and I remember thinking that this was outrageous for 40 cents worth of veggies…but somehow still worth it. They were phenomenally good.
    Just thought I’d add my 2 cents because these are so terrific – everyone should eat them. I can’t remember the last time I bought regular green beans. I feel like I should get a commission from the farmers.

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