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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These recipes are so dependable, and they’ve never failed me. These green beans are no exception. I’ve never been able to cook green beans properly until now (important to cook them through). Thanks for making me a better cook, Jenn!
I usually roast green beans but it’s 90 degrees here and I don’t want to turn on my oven. This was delicious! Thanks for another great recipe!
Made these today. Husband loved them. I loved them. Will for sure make them again! They turned out delicious.
Are shallots the same as onions? I don’t have any shallots at this time, can I use a red onion or sweet onion?
Hi Barbara, Yes, you could get away with using a red or sweet onion here.
Very easy and delicious!!
If I make ahead of time as suggested should I undercook them so they don’t overcook when reheating?
Jennifer, I wouldn’t undercook them too much, but you could cook them until slightly less tender than you’d typically serve them and then reheat them in the microwave when you’re ready to serve. They’ll cook a tiny bit more in there.
I am excited to try these. I need to triple the recipe. Do I triple the water too, or should I do three separate batches?
Thanks!
Hi Pam, You should be able to make it all at once, but you may need to add more or less water; just keep adding it gradually until the beans are cooked through.
I am always looking for easy and minimal ingredients. This is just that! These green beans are so amazing even the kids ate them including the baby!
Love, love. love this recipe. I make more than I need and snack on them the next day. I don’t know what it is, but they are really full of flavor and yet so simple.
I love this recipe and made it many times over the summer with fresh green (and sometimes yellow) beans from the local farmer’s market. I live in upstate New York, and the fresh green beans are not so great right now. Thoughts on using frozen?
Hi Dawn, Unfortunately, I don’t think this method will work with frozen. Sorry!