Making Haricot Verts is a great way to have a side dish on the table in about 10 minutes. They are a perfect side dish for just about any main dinner entrée. In this article you will learn 4 different ways to cook these French Green Beans that yield a perfect tender-crisp texture, every time.
If you are like me then green beans are one vegetable that the kids and adults will eat at my house, so it was time I shared how we make this delicious side dish in the Mom’s Dinner kitchen.
Haricot Verts is the French word for green bean.
- Haricot (ah-ree-kho) = Bean
- Verts (vairs) = Green
It is pronounced “ah-ree-kho-vairs”. You can listen to the pronunciation here.
Haricot Verts vs. Green Beans
Haricot Verts and Green Beans are basically the same thing, a green bean. Haricot Verts are a French version of a green bean. They are thinner and longer than a traditional green bean.
French Green Beans are harvested earlier than traditional green beans making them extra tender, so they cook up faster than green beans.
They will also become limp in the fridge a lot faster than a traditional green bean, so use them within a few days of purchase.
Any of these 4 cooking methods really only need about 3-4 ingredients: haricot verts, extra virgin olive oil, kosher salt, black pepper, and sometimes water.
Then of course you can add butter when it’s time to serve!
How to Prep Your Beans
If you buy beans in a package they will likely come ready with the stem end snapped and completely washed, ready to use. I like to buy mine at Trader Joe’s.
But if you are buying them in bulk or at a farmers market they require just a little bit of prep before they are ready to cook.
Wash the beans well in cool water. Then snap or cut the stem end and discard. the end that looks like it tapers off into a nice thread can be left for eating.
Skillet Steam Sauté (favorite method)
This is definitely my favorite way to make Haricot Verts. It is a combo of steam with water and a slight sauté with olive oil. The beans turn out crispy tender, just how you want them!
Simply place a non-stick skillet (that has a lid!!) over medium heat. Let the skillet warm for a minute. Then add 2 tablespoon water, 1 tablespoon extra virgin olive oil and 12-16 oz haricot verts. Cover and let steam for about 4-5 minutes, shaking the pan every so often. Remove the lid, sprinkle in kosher salt and pepper and serve with a pat of butter on top.
This method works really well because you use just enough water to steam the beans and once that has all evaporated you are left with the olive oil to sauté and flavor the beans.
It’s a great two for one!
Steam with Basket
A great way to maintain all the nutrition in your haricot verts is by steaming. In this cooking option for your haricot verts you will use a steam basket. See picture below.
Add the steam basket to a skillet (that has a lid). Place over medium heat. Add about ½ cup water to the bottom of the pan and then 12-16 oz. green beans to the steam basket. Cover and steam for about 5 minutes. Remove the lid and season with kosher salt and pepper. Serve warm with butter or extra virgin olive oil.
This is probably the most traditional method for cooking haricot verts.
Just like broccoli or asparagus, haricot verts are excellent roasted in the oven. You just want to make sure you don’t over cook them as they will dry out and become tough.
Preheat the oven to 375 degrees. On a large rimmed sheet pan place the prepared haricot verts. Drizzle with 2 tablespoon olive oil and sprinkle on kosher salt. Place in the oven for about 8 minutes. Sprinkle with fresh cracked black pepper and serve.
In my opinion this is probably the easiest method, but you do have to watch to make sure they don’t over cook!
Using the skillet sauté method is a great way to have crisp haricot verts that get a little browning on the edges.
Warm 2 tablespoon olive oil in a non-stick, cast iron or stainless steel pan over medium-high heat. Once the pan is hot add 12-16 oz. haricot verts. Sauté in the pan, stirring occasionally, for about 5 minutes. Season with kosher salt, black pepper and butter. Serve hot!
Skillet Sauté is the method used in this recipe for Sauteed Green Beans with Garlic.
Herbs & Flavor to Add to Haricot Verts
These delicate French Green Beans have amazing flavor on thier own; super fresh and verdant. But if you want to jazz them up a little, here are some flavors that pair really well:
- lemon juice or lemon zest
- fresh dill
- grated parmesan cheese
- fresh chopped garlic
- fresh chopped tarragon
- sliced and sauteed shallots
- slivered almonds
What to Serve with Haricot Verts
Haricot Verts or green beans are a very traditional side dish that go with just about all dinner menus. Mom’s Dinner website is FULL of delicious dinner recipes to pair with your beans. Here are some favorites we think are a perfect match:
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Four Ways to Cook Haricot Verts
- 12 oz haricot verts (up to 16 oz.) cleaned and stem end snapped and discarded.
- extra virgin olive oil
- kosher salt
- cracked black pepper
Optional Garnish & Flavor
- butter, lemon zest, garlic, shallots, dill, tarragon, parmesan cheese, or slivered almonds
Skillet Steam Sauté
- Place a non-stick skillet (that has a lid!!) over medium heat. Let the skillet warm for a minute.
- Add 2 tablespoon water, 1 tablespoon extra virgin olive oil and 12-16 oz. of prepared haricot verts.
- Cover the pan and let the beans steam for about 4-5 minutes, shaking the pan every so often.
- Remove the lid, sprinkle in kosher salt and black pepper to taste. Serve warm, optionally with a pat of butter on top.
- Place a skillet (choose one that has a lid) over medium heat. Pour in about ½ cup of water, then add the steam basket.
- Place the prepared 12-16 oz. French green beans to the steam basket. Cover and steam for about 5 minutes.
- Remove the lid and season with kosher salt and pepper. Serve warm with butter or extra virgin olive oil.
- Preheat the oven to 375°. Grab a large rimmed baking sheet.
- Place the 12-16 oz. prepared haricot verts on the baking sheet. Drizzle with 2 tablespoon Extra Virgin Olive Oil and sprinkle with kosher salt. Toss with clean hands or tongs.
- Roast in the oven for about 8 minutes.
- Season with cracked black pepper and serve warm!
- Pour 2 tablespoon olive oil to a non-stick, cast iron or stainless steel pan over medium-high heat.
- Once the pan is hot add the 12-16 oz. prepared haricot verts. Sauté in the pan, stirring occasionally, for about 5 minutes.
- Season with kosher salt, black pepper and butter. Serve warm.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
We would love to have you comment & rate the recipe!