Sautéed Haricots Verts with Shallots and Lemon

Haricots verts, pronounced ah-ree-koh vehr, are a French variety of what we in America commonly call “string beans” or “green beans.” The translation literally means “green bean.” They may be hard to pronounce but they certainly are not hard to cook, making them an ideal candidate for a quick and easy side dish. 

The main difference between haricots verts and green beans are their size. The French varietal is skinnier and often longer than our traditional green bean. The flavor is a bit more mild and refined because they are harvested when they are still young and tender. 

Yes, you need to trim the ends of the beans that were attached to the stalk because it is fibrous and tough. Most grocery stores sell haricot verts that are already trimmed. This makes them an even quicker vegetable to whip up. 

Similar to string beans, there are many ways to make haricots verts. You can blanch, steam, braise, or even stir-fry them. Because they are so thin and delicate they don’t require a lot of cooking time. In fact, they are really best when they are cooked quickly, preserving their tender bite. You can even serve them raw with a dip as part of a crudité platter.