Haricots Verts
Haricots verts are a slender variety of green bean, French for "green beans," but the term specifically refers to beans that are thinner, more tender, and less starchy than standard green beans like Blue Lake. They cook faster than regular green beans and have a more delicate, slightly sweeter flavor with a snappier bite.
Varieties
Haricots verts are a genuinely distinct cultivar group from standard green beans, not just young or small examples of the same bean. They're bred to stay thin and tender even at full length, while regular green beans thicken and toughen as they mature.
Buying tips
Look for beans that are uniformly thin (about the width of a pencil or less), bright green, and snap crisply when bent. Avoid bunches with brown spots, wrinkled skin, or visible bulging seeds, which signal the beans are overmature and starchy.
Substitutes
Standard green beans (Blue Lake or similar) — 1:1 by weight
Trim and halve lengthwise if the beans are noticeably thicker, and add 2-3 extra minutes of cooking time since they're less tender.
Wax beans (yellow beans) — 1:1
Same texture and cook time as regular green beans, just yellow instead of green; good for keeping a dish visually similar.
Thin asparagus spears — 1:1
Different flavor (more mineral, less sweet) but a similar thin, quick-cooking profile that works in sautes and salads.
Snow peas — 1:1
Crisper and sweeter, best in stir-fries rather than dishes meant to taste distinctly of green beans.
Storage
Store unwashed in a perforated plastic bag in the refrigerator crisper drawer for up to a week. Wash and trim only right before cooking, since moisture left on the beans speeds up spoilage and softening.
How to use
Best suited to quick cooking methods that preserve their snap: blanching for 2-3 minutes, steaming for 4-5 minutes, or a hot sear in a skillet for 3-4 minutes. Common in French bistro sides (haricots verts amandine), salads like salade nicoise, and roasted at high heat with olive oil for 8-10 minutes.
What it pairs with
Pairs well with butter, toasted almonds, shallots, lemon, and Dijon vinaigrette; also holds up next to seared salmon, roast chicken, or steak frites.
Nutrition
Like regular green beans, haricots verts are low in calories and carry decent fiber, vitamin C, and vitamin K, with negligible fat.
FAQ
Are haricots verts just baby green beans?
No. They're a specific thin variety, not regular green beans picked early. Young regular green beans are still noticeably thicker and less tender than true haricots verts of the same length.
Do haricots verts need to be trimmed differently than regular green beans?
No, the same method works: snap or cut off the stem end. Because they're thinner, a quick trim of a whole handful at once with a knife is faster than snapping each bean individually.
Why do haricots verts cook so much faster than regular green beans?
Their thinner diameter means heat penetrates in less time, and they contain less starch, so they reach a tender-crisp texture in roughly half the time regular green beans need.
Can haricots verts be eaten raw?
Yes, in small amounts in salads; they're tender enough to eat raw, though a very brief blanch (60-90 seconds) softens their fibrousness while keeping the crunch.
Have haricots verts on hand? Find recipes with our Recipe Generator →