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.
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
Ingredients
- 2 tablespoons extra virgin olive oil or unsalted butter
- 2 large shallots, thinly sliced
- ½ cup water
- 12 oz 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
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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Shallots. Many and more. I occasionally use white wine instead of the water and occasionally add in some slivered almonds for a crunch, but this is such a standard recipe that always wins.
This was delicious. I followed it completely – no changes. 🙂 I served it as a side to your Peruvian Chicken and Mexican Pilaf. These are the first three recipes I have ever followed from your website, and I am bowled over by how delicious they all were! Thank you for your terrific work. Looking forward to trying some of your amazing looking desserts. 🙂 Bisous from Belgium!
I made this tonight for a get together with friends. It was a big hit. Someone even said it reminded him of his mother’s cooking. I thought, wow, I’ll have to remember this recipe. I don’t have a lot of time so I like to keep it simple. This was simple and delicious. I usually use onion to season cooked vegetables. I like the way the shallots broke down and became saucey. I doubled the recipe to meet tonight’s need and used more shallots than called for because I needed to use them up. Thanks for turning me on to this recipe and shallots.
I had never met a green bean I loved – until I tried this recipe. Ditto my partner, and even my 3-year-old enjoyed these. What an excellent recipe. Thank you for showing me the light with green beans!!!
Great recipe! So simple, so good, and healthy – can’t beat that. I’ve also made a “less healthy” version with some bacon I had to use up… I chopped up 6 slices of center cut bacon and sauteed it (replacing the olive oil) then followed the rest of the recipe. Also very good!
I love any excuse to cook with shallots! This recipe was so easy and a nice change from the plain green beans that I usually make.
I plan to make your recipe for thanksgiving crowd. I’ll have to do in batches. How far ahead can I prepare? and how would I reheat? Thanks
HI Cary, You can make a day or two ahead and reheat in the microwave.
Excellent. Tested this recipe out tonight for Thanksgiving. These were delicious. I think they took a bit longer to steam/sauté than indicated but if you just use a little patience you’ll be well served. Very tasty. Thank you!!!
How far in advance before serving can
this be prepared?
Thank you.
Hi Ellen, I’d say a day or two.
Makes such an elegant and delicious side dish, have made it many times. Goes with any entree.