French Green Beans with Shallots recipe

If you’d like a delicious, seasonal summer vegetable recipe, look no further than these French Green Beans with Shallots! They’re bright, crunchy, and a favorite of our summer recipes.

French Green Beans with Shallots recipe

This recipe for French Green Beans with Shallots is a super simple addition to your dinner menu, whether you’re cooking at home or hosting a dinner party. Plus, you can find these green beans in a lot of areas all year round, although we really love them for our summertime dinner party menu!

I also love that this dish is beautiful when plated and looks far more impressive and complicated than it really it. Let’s jump in!

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Jump to Recipe

1. Gather Ingredients: French Green Beans and Shallots

green bean background

Ingredients you will need:

  • 1-1 1/2 pds haricot verts or French green beans
  • 3 tbsp unsalted butter
  • 1 tbsp EVOO
  • 3-4 shallots, sliced
French Green Beans with Shallots recipe

DID YOU KNOW: Another name for “French Green Beans” is “Harricot Verts”.

Haricot vert is the French term for one of the long, slender green beans. “Haricot” means bean and “vert” means green in French.

Haricots verts are longer and thinner than American green bean varieties and tend to be more tender and have a more robust flavor.

2. Prep Green Beans and Shallots

Wash the green beans and peal the shallots, if needed. Remove the ends of the string beans and cut the shallots into large slices.

3. Blanch Green Beans

Bring a large pot of water to a boil and blanch the beans for about 1 1/2 minutes.  Make sure not to over do them or else they’ll get mushy.

Green beans in a colander. Boiled or blanched vegetables in ice water on a table
Green beans in a colander. Boiled or blanched vegetables in ice water on a wooden table

Drain immediately and immerse in a bowl of ice water.

Green beans in a colander. Boiled or blanched vegetables in ice water on a table

BLANCHING: What Is It & Why Do We Do It? 

To blanch, food is briefly immersed in boiling water (often just a minute or two), followed by an ice bath to rapidly cool off the food.

When a food is blanched properly, the flavor, color, texture, and nutritional value is preserved. 

Blanching gently softens the outside of the food while keeping the interior crisp, sweetens the produce a little, and causes the vegetable to hold its color for a longer period of time.

4. Sauté

Shallots and green beans

Heat the butter and oil in a large sauce or sauté pan and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned.

Drain the beans and add them to the sauté pan with the shallots.  Salt and pepper to taste.  Only heat the beans until they are warm.

THEN, serve immediately! As I said above, this recipe is really quite simple and adds a lot of flavor and color for much less effort. That is why I added them to our pre-made summertime dinner menu HERE.

French Green Beans with Shallots recipe
PIN IT FOR LATER!

We tend to keep our summer veggie recipes pretty simple so the vegetables shine. Do you have any go-to summer veggie recipes? I’d love to hear about them in the comments below!

XOXO Alicia

French Green Beans with Shallots

French Green Beans with Shallots
Prep Time5 mins
Cook Time15 mins
Course: Side Dish, Vegetable
Cuisine: American
Keyword: french green beans, haricot verts, sauteed green beans, sauteed vegetables, shallots, string beans

Ingredients

  • 1-1 1/2 pds haricot verts or French green beans
  • 3 tbsp unsalted butter
  • 1 tbsp EVOO
  • 3-4 shallots, sliced

Instructions

  • Wash the green beans and peal the shallots, if needed. Remove the ends of the string beans and cut the shallots into large slices.
  • Bring a large pot of water to a boil and blanch the beans for about 1 1/2 minutes.  Make sure not to over do them or else they'll get mushy.
  • Drain immediately and immerse in a bowl of ice water.
  • Heat the butter and oil in a large sauce or sauté pan and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned.
  • Drain the beans and add them to the sauté pan with the shallots.  Salt and pepper to taste.  Only heat the beans until they are warm.

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