French Green Beans
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Is it possible to use frozen French beans for this recipe? If so, would I need to precook or at least defrost the beans? Thanks so much!
Hi Jamie, Unfortunately, I don’t think this will work very well with frozen green beans – sorry!
These green beans are wonderful!
Stunningly simple and delicious.
Can this be made ahead in the day and reheated?
Sure, Kathy. Enjoy!
Hi Jenn, if I make a day ahead, what instructions would you give for reheating in the microwave? Covered or not? How long? Other tips? Thanks!
Hi Gwen, I’d partially cover the green beans and check them after 60 – 90 seconds. If they still need time, I’d continue in 30-second increments. Hope that helps!
I made these tonight and I love them! This is my new favorite way to cook green beans. Thank you!
I made this using pearl onion rather than shallots. Delicious and makes a beautiful presentation.
Wish there was a way to post photos.
I am not a fan of green beans and only cooked them because I had leftover beans from the chickpea soup (also yours, Jenn). And they turned out great! 2 shallots is exactly perfect. I put three the first time and the beans were a bit too sweet
This dish is soooo delicious, good grief. I have made this so many times- it is one of my twins’ favorites… in fact, they have cheekily labeled this dish, “The Good Beans.”
That speaks volumes. Scrumptious.
This is my “go-to” recipe for french green beans. I’ve made it multiple times. It’s easy and tastes great!
We love this recipe for French Green beans!