Garlicky Green Beans (Haricot Verts)
The garlicky flavor, tender crisp texture, and vibrant green color in these Garlicky Green Beans (Haricot Verts) makes them the perfect side dish for any meal. These French green beans are blanched, then sautéed with olive oil, vegetable stock, a touch of butter, plenty of garlic, and finished with fresh parsley and lemon zest. Although optional, a light dusting of Parmigiano Reggiano cheese adds another layer of flavor to these yummy green beans.
This quick and easy side dish recipe can be partially made ahead of time, making this a great side dish when you are entertaining. It can also be made vegan and dairy-free! To learn how to make this quick side dish recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations including vegan and dairy-free options, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
GARLICKY GREEN BEANS (HARICOT VERTS)
Ingredients
Instructions
- Fill a 7 quart deep saute pan (or 12 inch heavy duty wok - see Note #1) with water (enough water that will cover the beans), and bring to a rolling boil on high heat. Once boiling, add ½ teaspoon fine sea salt, and stir to combine. Add green beans, and bring to a boil again. Boil for 5 minutes (or to your liking - see Note #2). Prepare an ice bath by filling a large mixing bowl with cold water and ice cubes. When beans are cooked, drain (or use a slotted spoon/scoop to remove them), and immediately transfer beans to the ice bath. Submerge them to stop the cooking and retain their color. Drain beans, and set aside (see Note #3).
- Place the pan (I used the same pan) on medium heat, add olive oil. Once hot, add the blanched beans, and using tongs, toss to coat. Add vegetable stock, and sauté until most of the stock has evaporated (about 2 -3 minutes). Add butter (optional), remaining ¼ teaspoon fine sea salt, white pepper, and garlic, and sauté until cooked through and fragrant (about 1-2 minutes - do not brown garlic).
- Turn off heat, and leave the pan on the same burner. Using a Microplane zester, grate lemon zest directly over beans. Add chopped parsley, and toss to combine. Transfer to a serving platter, and serve immediately with a light dusting of Parmigiano Reggiano cheese (optional).
Notes
- You can also use a 8 quart saucepan (or stock pot) for boiling the beans, but you’ll need to use another 7 quart deep saute pan (or 12 inch heavy duty wok) for sautéing the beans and other ingredients. I prefer to make this a one pan recipe for easier clean up.
- This recipe will produce tender crisp green beans. The boiling process will only partially cook the green beans, and they will finish cooking in the sauté pan. If you prefer very crisp green beans (with a squeak), then you can blanch them in boiling water for only 3 minutes.
- For Partial Make Ahead Instructions, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
- These French green beans pair beautifully with my Chicken Dijon (Poulet Dijonnaise) recipe, and my Roasted Fingerling Potatoes!
- Makes 6 servings.
Nutrition Facts
Calories
68Fat (grams)
4.86 gSat. Fat (grams)
0.68 gCarbs (grams)
6.03 gFiber (grams)
2.17 gNet carbs
3.85 gSugar (grams)
2.58 gProtein (grams)
1.51 gSodium (milligrams)
335.5 mgCholesterol (grams)
0 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional ingredients (butter and parmesan cheese) are not included in the nutritional calculations. If using these two ingredients, totals would amount to 80 calories, and 4 net carbs per serving.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Note: I suggest you mince your garlic, and chop your parsley before starting this recipe. Aside from the boiling process, you will be actively sautéing the beans, so it’s helpful to have these two items ready.
STEP 1a
Fill a 7 quart deep saute pan (or 12 inch heavy duty wok - see Note A below) with water about ½ to ⅔ full depending on your pan (enough water that will cover the beans), and bring to a rolling boil on high heat. Once boiling, add ½ teaspoon fine sea salt, and stir to combine. Add 1 pound trimmed French green beans (haricot verts), and bring to a boil again. Boil for 5 minutes (or to your liking - see Note B below). While the beans are boiling, prepare an ice bath by filling a large mixing bowl with cold water and ice cubes.
Note A: You can also use a 8 quart saucepan (or stock pot) for boiling the beans, but you’ll need to use another 7 quart deep saute pan (or 12 inch heavy duty wok) for sautéing the beans and other ingredients. I prefer to make this a one pan recipe for easier clean up.
Note B: This recipe will produce tender crisp green beans. The boiling process will only partially cook the green beans, and they will finish cooking in the sauté pan. If you prefer very crisp green beans (with a squeak), then you can blanch them in boiling water for only 3 minutes.
STEP 1b
Once the beans are cooked to your liking, drain the beans (or use a slotted spoon/scoop to remove them), and immediately transfer them to the ice bath. Submerge them to stop the cooking and retain their color. Drain beans (or use your hands to remove the beans), and set aside (see Note below).
Note: For Partial Make Ahead Instructions, visit the Pimp My Recipe section in my Blog Comments & Tips below for details.
STEP 2
Place the pan (I used the same pan) on medium heat, add 2 tablespoons extra virgin olive oil. Once oil is hot, add the blanched beans, and using tongs, toss to coat the beans in oil. Add ¼ cup organic vegetable stock, and continue to sauté until most of stock has evaporated (about 2 -3 minutes). Add ½ tablespoon unsalted butter (optional), ¼ teaspoon fine sea salt, ⅛ teaspoon ground white pepper, and 1 tablespoon fresh minced garlic (about 3 large cloves), and sauté until cooked through and fragrant (about 1-2 minutes - do not brown garlic).
STEP 3
Turn off heat, and leave the pan on the same burner. Using a Microplane zester, grate ½ tablespoon fresh lemon zest (about 1 small lemon) directly over beans. Add 2 tablespoons chopped Italian parsley, and toss to combine.
SERVING SUGGESTIONS
Transfer to a serving platter, and serve immediately with a light dusting of grated Parmigiano Reggiano cheese (about 1 tablespoon - optional). These French green beans pair beautifully with my Chicken Dijon (Poulet Dijonnaise) recipe, and my Roasted Fingerling Potatoes!
Notes:
Recipe can be partially made ahead of time. For Partial Make Ahead Instructions, visit the Pimp My Recipe section in my Blog Comments & Tips below for details.
Makes 6 servings.
VIDEO
How to Make these Garlicky Green Beans (Haricot Verts)!
Blog Comments & Tips
Tender crisp texture with a delicious garlicky flavor!
This quick and easy recipe for Garlicky Green Beans (Haricot Verts) can be partially made ahead of time, making this a great side dish when you are entertaining. Only 3 steps, and a few minutes of last minute sautéing and you’ll have a wonderful side dish your guest will love. These French green beans pair beautifully with my Chicken Dijon (Poulet Dijonnaise) recipe, as well!
Although I used French green beans (haricot verts) for this recipe, you can also use regular green beans, and just trim and string them thoroughly. I prefer using haricot verts because they make a nice presentation, and they also are a bit more tender and flavorful.
This side dish recipe is very versatile, which means it can easily be made vegan and dairy-free! For recipe variations, visit the Pimp My Recipe section below for details.
How do you ensure the best results from this recipe?
My 5 tips to making these yummy Garlicky Green Beans (Haricot Verts):
Use organic French green beans (haricot verts), along with organic Italian parsley and garlic.
When cooking these green beans in salted water, make sure it’s at a rolling boil. For a very crisp texture (with a squeak), you can blanch them for only 3 minutes. I prefer them to be tender crisp, which means you’ll need the full 5 minutes. Feel free to boil them to your liking, but just don’t overcook them, as they will become limp and brown.
Do NOT skip the ice bath. Get the ice bath ready while the beans are boiling, and add plenty of ice cubes. The water needs to be very cold in order to stop the cooking process of the beans, and to keep them that vivid green color.
Once you add the garlic, sauté the beans until the garlic is cooked and fragrant, but not browned. It should take 1-2 minutes. Continuous tossing prevents the garlic from sticking to the pan and browning.
Although the butter and freshly grated Parmigiano Reggiano cheese are optional, they add a delicious quality to these beans. The butter adds a silky richness, which coats the beans and adds a beautiful sheen. The light dusting of finely grated Parmigiano Reggiano cheese adds a salty and nutty flavor to this side dish.
Have any dietary preferences that won’t quite work with this recipe? It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Vegan and Dairy Free: Simply omit the butter and the Parmigiano Reggiano cheese from the recipe. It will still be delicious without these ingredients, and the flavor of the beans and garlic will shine through even more!
Make it Spicy: For a delicious twist on these green beans, I’ve developed a wonderfully spicy version of this recipe. Make sure to keep an eye out for my Spicy Sriracha Green Beans (recipe coming soon). They have an Asian flavor profile with amazing flavor that will make you want a second helping!
Partial Make Ahead Instructions: Complete Step 1, and allow beans to drain completely. Place a paper towel (to absorb excess moisture) and the beans in a gallon size Ziploc freezer bag or large airtight container, and refrigerate until ready to use. For best freshness, beans can be refrigerated for up to 24 hours before sautéing with the other ingredients.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to prepare your ice bath while the beans are cooking so the water is very cold. Then immediately submerge the drained beans in the ice bath to stop the cooking process.
Adapted from the Green Beans Gremolata recipe by Ina Garten on FoodNetwork.com. I only used the base ingredients from her recipe, omitted some ingredients, and added my own to make it more flavorful. I also made adjustments to the timing and cooking techniques to get the perfect texture and flavor from these French green beans.
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