Sautéed Haricots Verts

Green beans come in various shapes and sizes. The two primary categories of green beans are pole and bush. Pole beans are grown vertically on a supporting structure, such as a trellis or tepee, and bush beans, as the name indicates, grow close to the ground like a bush. Bush beans tend to mature earlier than pole beans; however, pole beans usually out produce bush beans.

French Green Beans French Green Bean Plant


This season, we planted French green bush beans, also called haricots verts, in our garden here in Central Texas, and they are really starting to take off. French green beans are longer and thinner than most American varieties of green beans and are very flavorful.


This recipe for sautéed French green beans is so quick and easy to make, not to mention delicious, that I make it at least once a week.

Sautéed Haricots Verts (French Green Beans) Sautéed Haricots Verts (French Green Beans)



Sautéed Haricots Verts (French Green Beans)

Serves 4

When selecting French green beans, choose beans of a consistent size, approximately 1/4 inch in diameter, for more even cooking. 

1 1/2 pounds whole French green beans, ends trimmed

1 teaspoon salt (for blanching)

1 tablespoon extra virgin olive oil

1/4 cup onion, thinly sliced

1 garlic clove, minced

Salt and pepper, to taste

Parmesan cheese, for serving, optional

Blanch the beans: Place a large pot of salted water on the stove (approximately two quarts, enough to cover the beans well), and bring the water to a boil. Carefully add the beans to the pot, and quickly return the water to a boil. Cook uncovered for approximately 3 minutes, or until they become slightly tender, yet still a little crunchy to the taste. Drain the beans and rinse with cold water to stop the cooking.

In a medium-size skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion and garlic begin to become golden brown. Add the green beans and increase the heat to medium-high. Cook approximately 2 minutes, stirring occasionally, to reheat and coat the beans with the mixture.

Add salt, pepper, and Parmesan cheese, to taste, and serve.

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