Prepared green beans two delicious ways – discover which recipe you like best!
French green beans, also called haricots verts, are slender beans that are typically harvested on the early side, before they are fully developed. The “French” association exists because that is where this type of green bean is typically grown and consumed. However, the beloved vegetable can be found throughout the United States in grocery stores like Trader Joe’s and Sprouts, and in farm markets, too! Haricots verts are preferred by chefs due to their finer yet crisp texture and quick cook time. Let’s get to those recipes now!
Green beans almandine
4 to 6 servings
Ingredients:
- 1 lb. fresh French green beans, cleaned and trimmed*
- ½ cup water
- ¼ cup slivered almonds
- 2 Tablespoons butter
- 1 teaspoon lemon juice
- ¼ teaspoon salt
Directions:
In a saucepan, bring the green beans and water to a boil. Reduce heat to simmer. Cover and cook for about 5 minutes, until the beans are tender-crisp. Drain water and set beans aside. In a large skillet, sauté the almonds in the butter over medium heat, stirring frequently until the almonds are fragrant and lightly golden. Stir in the lemon juice and salt. Add the beans and gently toss. Heat and serve.
*About trimming: Note that French green beans typically have stems, with a point on one end. Some chefs leave the pointed end in place for aesthetics. But, if the pointed ends are tough or challenging to eat, trim both ends before cooking them.
Chef tip: Not a fan of thin green beans? Simply substitute with fresh regular green beans and adjust cooking time as needed.
Parmesan green beans
4 to 6 servings
- 1 lb. fresh French green beans, cleaned and trimmed*
- 1 Tablespoon good quality olive oil
- ½ teaspoon garlic granules
- 5 Tablespoons finely grated Parmesan cheese
Directions:
In a deep sided sauté pan, heat the olive oil over medium heat. Add the beans. Cook and stir until they become tender-crisp, for about 5 to 7 minutes. Note that some beans may turn lightly golden. When the beans are ready, sprinkle them with garlic granules and the grated Parmesan cheese. Cook and stir them for a few minutes longer to fully melt and caramelize the cheese. Serve hot.
Chef’s tips
French green beans are preferred in this recipe as they cook quickly and become tender-crisp. If you dislike crisp green beans, and prefer softer, you may boil or steam them first until they are slightly tender ahead of making this recipe. Note that this shortcut recipe uses garlic granules but fresh sautéed or caramelized garlic can be substituted if preferred.
