In this ten-minute recipe, haricot verts are cooked in butter with garlic and thyme and finished with fresh lemon juice. It's a classic side dish that pairs well with countless main courses and tastes great even as leftovers.
I love green beans and make them often (these roasted green beans are delicious), but whenever I spot haricot verts at the store, I pick them instead. This French variety of green beans is longer and thinner. Harvested earlier in the season, it's more tender and flavourful than mature green beans. It's delightful!
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Butter: I use salted butter. You can use unsalted butter. If you do, taste and decide if you'd like to add a bit more salt.
- Haricot verts: I typically buy them packaged. They're available at Walmart, Kroger, and Whole Foods.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme.
- To finish: Fresh lemon juice. It's best to use freshly squeezed lemon juice for the brightest flavor.
Variations
- My husband loves spicy foods. To make him happy, I sometimes add a large pinch of red pepper flakes.
- You can add other spices and herbs, such as ½ teaspoon of dried oregano and/or onion powder.
- You can cook the beans in olive oil instead of butter, although I prefer butter. If you opt for olive oil, use high-quality extra-virgin oil.
- It's OK to omit the lemon juice, although it does brighten the dish.
- You can sprinkle the finished dish with grated Parmesan or bacon bits.
Instructions
The detailed instructions for making this recipe can be found in the recipe card below. Here's an overview of the steps:
Briefly cook the beans in melted butter, stirring to coat them evenly. Season them with kosher salt, garlic powder, and dried thyme. Add ¼ cup of water to the pan and cover. Reduce the heat to medium. Cook the beans until tender-crisp, for 4-5 minutes.
Remove the lid. Season the beans with freshly ground black pepper and stir in the lemon juice.
Transfer the beans to a serving plate using tongs or a slotted spoon. Serve immediately.
Recipe Tip
I sauté the beans in butter and then add water, covering the pan. This is an easier method than blanching the beans (briefly submerging them in boiling water and then plunging them into ice water) before sauteing them, and it produces comparable results.
Recipe FAQs
Almost. They are the French variety of green beans, longer and thinner. They are harvested when they are younger, making them tender and sweeter. The photo below shows the difference:
Yes. Their ends are tough and fibrous and should be trimmed. If you buy them pre-packaged, they've likely already been trimmed.
Yes. You'll simply need to cook them for a bit longer. Add just a minute to the cooking time (after adding the water) and check to see if they are done. They should be tender-crisp after about five minutes.
Yes, but the result won't be as good. It's best to use fresh beans. If you opt for frozen, you don't need to thaw them first. Add them frozen to the skillet.
Serving Suggestions
One of the best things about this side dish is that it pairs well with so many main courses. I often serve it with one of the following:
- Baked pork chops
- Baked chicken breast
- Ham steak (this is a super fast and easy meal)
- Tuna patties
- Baked cod
- Grilled halibut
- Baked salmon, as shown in the photo below:
Sometimes, I opt for a meatless meal and serve these beans with a couple of fried eggs or with these fluffy scrambled eggs.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to five days. Here's how I keep them in a glass food storage container:
Reheat them covered in the microwave or uncovered in a 350°F oven, or enjoy them cold antipasti-style. You can also freeze the leftovers for up to three months.
Recipe Card
Butter Garlic Haricot Verts
Video
Ingredients
- 4 tablespoons butter
- 1 pound haricot verts - ends trimmed
- 1 teaspoon Diamond Crystal Kosher Salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper - freshly ground
- 1 tablespoon lemon juice - freshly squeezed
Instructions
- Melt the butter in a large, deep skillet over medium-high heat. When it starts foaming, add the beans. Cook them, stirring to coat them in the butter, for 1 minute.
- Season the beans with kosher salt, garlic powder, and dried thyme. Cook, stirring, for 3 minutes.
- Add ¼ cup of water to the pan and cover.
- Reduce the heat to medium. Cook the beans until tender-crisp, for 4-5 minutes.
- Remove the lid. Season the beans with freshly ground black pepper. Stir in the lemon juice.
- Transfer the beans to a serving plate using tongs or a slotted spoon. Serve immediately.
Notes
- I opt to saute the haricot verts in butter, add water, and cover the pan. This is an easier method than blanching the beans (briefly submerging them in boiling water and then plunging them into ice water) and then sauteing them, and it produces comparable results.
- You can use frozen beans, but the result won't be as good. It's best to use fresh beans. If you opt for frozen, you don't need to thaw them first.
- You can keep the leftovers in an airtight container in the fridge for up to five days. Reheat them covered in the microwave or uncovered in a 350°F oven. You can also freeze them for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Bill says
Easy & delicious! I like them better than regular green beans. Thank you for all your recipes, Vered! My wife and I are huge fans.
Vered DeLeeuw says
You're very welcome, Bill! Thank you for the review.