French Green Beans
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These French green beans cooked with shallots are simple enough for weeknights but special enough for holiday dinners.
These French green beans are simple yet elegant, perfect for a quick weeknight side or an impressive holiday dish. The recipe requires just one pan: simply cook the shallots in butter in a large skillet, then add the beans with a splash of water and simmer until tender. You’ll be surprised at how much flavor the shallots bring to the beans. Note that the recipe uses French green beans, or haricot verts—thinner, sweeter, and more tender than American varieties, these beans are typically available pre-trimmed and ready to cook.
What You’ll Need To Make French Green Beans
- Extra virgin olive oil or unsalted butter – Adds richness and depth of flavor to sauté the shallots and coat the green beans. Use whichever you prefer.
- Shallots – Thinly sliced and cooked until soft, they add a delicate sweetness and mild onion flavor that complements the beans.
- Water – Added to steam the beans, ensuring they cook evenly and become tender.
- French string beans (haricots verts) – Haricot means “beans” and vert means “green.” These slender green beans cook quickly and absorb the flavors of the shallots and seasonings.
- Salt, freshly ground black pepper & sugar – These seasonings enhance the flavors, add warmth, and bring out the natural sweetness of the beans and shallots.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by thinly slicing the shallots into rings and cooking them slowly in olive oil until soft, sweet and mellow.
Next, add the beans, salt, pepper and water.
Bring to a boil, then reduce the heat to low. Simmer, covered, for about 8 minutes.
Remove the cover and continue cooking until the pan is completely dry, the shallots are jammy, and the beans are tender, about 6 minutes.
Season to taste with salt, pepper, and a pinch of sugar.
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French String Beans with Shallots
These French green beans cooked with shallots are simple enough for weeknights but special enough for holiday dinners.
Ingredients
- 2 tablespoons extra virgin olive oil or unsalted butter
- 2 large shallots, thinly sliced
- ½ cup water
- ¾ pound (12 ounces) French string beans (haricots verts), trimmed
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch sugar
Instructions
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
- Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
- Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.
Nutrition Information
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- Calories: 116
- Fat: 7 g
- Saturated fat: 1 g
- Carbohydrates: 13 g
- Sugar: 6 g
- Fiber: 4 g
- Protein: 3 g
- Sodium: 302 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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So simple, so delicious!
The pinch of sugar at the end (I used demerara) takes it to the next level.
Will definitely double the recipe next time. And yes, there will be a lot more “next time”…
Thank you!
I made these last night and they were absolutely delicious. I could not find French green beans, but I did find relatively slender regular green beans. I ended up cooking them a little longer than recommended because they did not get tender very quickly. I made them a couple of hours before we expected our dinner company and they reheated beautifully.
I just read comments and see you suggest to blanch when someone quadrupled recipe. I am doubling recipe, do I need to blanch? If so how does that change the rest of the recipe, will I still add the water, if not just mix beans in with shallots and seasoning? I love this recipe, thanks for another great recipe.
Hi Terri, I don’t think it’s necessary to blanch the green beans if you’re just doubling the recipe.
Love this recipe so easy and so good. This year I am cooking it and then bringing to my son’s house. What is best way to reheat? (If microwave cannot use plastic wrap), but could cover with paper dish. Thanks for your help.
Glad you like it! You can reheat the green beans either in the microwave or on the stove top.
A straightforward easy recipe that yields excellent results every time. This is one of my favorite ways of making green beans. Thank you for posting the recipe, Jenn!
Simple, uncomplicated recipes are always the most delicious and this one fits the bill! I prepared this last night in the 3 steps but I spaced the steps out to coordinate with preparation of the rest of the dinner so the beans ready & hot when the rest of the dinner was ready. These sauteed haricot verts were perfect with the grilled lobster & steamed Jasmine rice. I added a small clove of minced garlic to the shallot sauté. Next time if serving alongside beef, pork, or chicken, I might add a pinch of red pepper flakes to the shallot sauté. Thank you ChefJenn for another delicious recipe!
I, too, will be making my green beans this way from now on!! I used to blanch them first and then sauté but no need for that anymore! These were absolutely delicious as are all of your recipes. Perfection! Even my daughter said “they’re really good tonight!” Thanks!!
I made these last night and this will be the new way I make my green beans. I usually blanch my beans and then fry them. Now it’s one less step with delicious results. Thanks for yet another wonderful recipe.
I am quadrupling this recipe for a party of 16 …so I am blanching the green beans in advance, as suggested. Would I then eliminate the step where you add the water (1/2 cup for single recipe …so 2 cups for quadruple)? Or will still need to add a little bit of water at that point and if so, how much would you recommend ? Thank you
You don’t need to add the water to the pan. Hope everyone enjoys!
Wow! This is such a great recipe!! It’s a keeper. My friends all love it, too. Thanks, as always, for sharing your awesome recipes!