Tulo

French Green Beans Recipe

Blanching the thin haricots verts first in well-salted, rapidly boiling water sets their color and crisp-tender bite, then a quick shock in ice water stops the cooking exactly there. A final toss in a hot pan with butter, shallots, and almonds builds a browned, nutty flavor without turning the beans mushy or gray.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 1 pound haricots verts (thin French green beans), trimmed
  • 3 tablespoons unsalted butter
  • 1 medium shallot, thinly sliced
  • 1 clove garlic, minced
  • 1/4 cup sliced almonds
  • 1/2 lemon lemon
  • 1 teaspoon, plus more for the water kosher salt
  • 1/4 teaspoon black pepper, freshly ground

Nutrition per serving

Calories
173
Protein
4g
Carbs
13g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Bring a large pot of water to a rolling boil and salt it heavily, it should taste like seawater. Fill a large bowl with ice water and set it nearby.
  2. 2Add the trimmed haricots verts to the boiling water and cook for 3-4 minutes, until they turn bright green and are crisp-tender.
  3. 3Drain the beans immediately and plunge them into the ice water for 1-2 minutes to stop the cooking, then drain well and pat dry.
  4. 4Melt the butter in a large skillet over medium heat. Add the sliced almonds and toast, stirring often, for 2-3 minutes until golden.
  5. 5Add the shallot and cook for 2 minutes, until softened, then add the garlic and cook for 30 seconds more, until fragrant.
  6. 6Add the blanched green beans to the skillet and toss to coat in the butter, cooking for 2-3 minutes until heated through and lightly glazed.
  7. 7Remove from the heat, squeeze the lemon half over the beans, and season with salt and pepper. Toss once more and serve warm.

Tips & variations

  • Dry the beans thoroughly after their ice bath; wet beans will spatter in the hot butter and steam instead of lightly browning.
  • Regular green beans work if haricots verts aren't available, but they're thicker and need closer to 5-6 minutes in the boiling water.
  • Swap the almonds for toasted pine nuts or hazelnuts for a different flavor.
  • For a Provençal twist, add a handful of halved cherry tomatoes and a few chopped fresh tarragon leaves in the last minute of cooking.

Storage & reheating

Store leftover beans in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small pat of butter for 2-3 minutes, or microwave in short bursts; avoid long reheating, which turns them soft and olive-colored.

Tips from the Tulo kitchen

  • Trimming the beans before blanching, rather than after, keeps the cut ends from soaking up excess water in the pot.
  • A wide skillet rather than a saucepan lets the beans sit in a single layer against the hot butter, so they brown instead of just steaming in a pile.

FAQ

What's the difference between haricots verts and regular green beans?

Haricots verts are a French variety picked young and thin, usually about the width of a pencil, with a more tender skin and delicate flavor than the thicker, standard green beans found in most grocery stores.

Can I skip the ice bath?

Skipping it lets the beans continue cooking from residual heat after draining, which softens their texture and dulls the bright green color within a few minutes.

Can I make French green beans ahead of time?

Blanch and ice-bath the beans up to 2 days ahead and refrigerate them dry in a sealed container, then finish with the butter, shallots, and almonds just before serving so they stay crisp-tender.

Why did my beans turn olive-drab instead of staying bright green?

That color shift happens when beans are overcooked or held too long after cooking; a short blanch time and an immediate ice bath are what keep them bright green.

More recipes