This French green beans recipe is ready in about 15 minutes from start to finish. It is foolproof and mind-blowingly simple! The result is a buttery bright green side dish, and one of my favorite green bean recipes to pair with a holiday main dish. But it’s honestly so quick, you can make it to go along with any weeknight dinners.
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
1. 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.
2. 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.)
3. Melt butter in the same skillet over medium heat. Add a minced shallot and cook for 1 minute.
4. Remove the skillet from the heat and add the beans.
5. Then add ¼ teaspoon salt, freshly squeezed lemon juice, and ground black pepper.
6. 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.
Frequently Asked Questions
While haricot verts and regular green beans are similar, there are a few key differences between them. Haricot verts tend to be longer and slimmer than regular green beans, with a more earthy flavor.
Yes, you can use regular green beans. You may need to add a minute or two to the cooking time when boiling as regular green beans are thicker. If they have a firm string running down the side, be sure to remove that before cooking.
This is a versatile side that you can pair with pretty much any main dish. I like serving them with my air fryer turkey breast, baked chicken legs, and bacon-wrapped filet mignon. They are also a lovely side to go with my honey baked ham recipe on a more special ocassion.
Once completely cooled, transfer the green beans to an airtight container and refrigerate. They’ll be good for up to 4 days.
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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!
French Green Beans
Ingredients
- 4 cups water (960mL)
- ¾ teaspoon salt divided
- 1 pound French green beans (haricots verts), trimmed (452g)
- ¼ cup unsalted butter (56g)
- 1 shallot peeled and minced (36g)
- 2 teaspoons lemon juice
- ¼ teaspoon ground black pepper
Instructions
- Bring the water and ½ teaspoon salt to a boil in a large skillet over medium-high heat. Add the green beans and blanch until crisp-tender, about 5 minutes. Drain the beans and wipe the skillet dry.
- In the same skillet over medium heat, melt the butter. Add the shallot and cook for 1 minute. Remove from the heat. Add the blanched beans, remaining ¼ teaspoon salt, lemon juice, and pepper. Toss well to coat the beans. Serve hot or warm.
Notes
- 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.
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