Easy Skillet Haricot Verts

If you’re looking for a great side dish to serve, you’ll love this crowd-pleasing Easy Skillet Haricot Verts recipe (also called French green beans).  This Haricot Vert recipe is made with haricot verts, turkey bacon, shallots, garlic, olive oil and a little butter. And, if you’re wondering what is haricot vert, we’ll explain more about that below.

There are so many ways to eat green beans, and they’re all good, but in my opinion, this is the best way to enjoy green beans. They’re loaded with flavor, come together in about 20 minutes and there’s little clean up.

This recipe is made with fresh haricot verts, turkey bacon, shallots, garlic, onion powder, olive oil and butter. I like to add toasted almonds just before serving because it makes a pretty presentation and adds a lot of texture and flavor to the dish. 

Haricot Vert Recipe

• Haricot vert – We use 1 pound of fresh haricot verts for this recipe. You’ll need to use a large skillet or braiser to fit all of these green beans in.
• Turkey bacon – I haven’t eaten pork or beef for years, so we use just 3 slices of turkey bacon sizzled in a little butter and olive oil which gives these beans a ton of flavor. 
• Aromatics – We use shallots and a couple cloves of garlic to give these green beans an amazing flavor.
• Water – Adding a little water to the skillet helps with the cooking process. It simmers and steams the beans to make them perfectly 
• Seasoning – We just use a little onion powder, salt and freshly cracked black pepper. The shallots and garlic already add so much flavor to this dish.
• Garnish – I like to garnish this dish with toasted almond slices, but this is optional if you’re not a fan of nuts. They add a nice crunch and compliment the bacon, caramelized shallots and green beans nicely!

Find printable recipe with measurements below.

How to Make French Green Beans

This Easy Skillet Haricot Verts recipe comes together in about 20 minutes start-to-finish.

1. Cook turkey bacon. Heat 2 tablespoons butter and 2 tablespoons extra-virgin olive oil in a deep skillet over medium-high heat. Add the bacon to the skillet and cook for 2 minutes on each side, or until it turns slightly crispy around the edges. Transfer bacon to a plate.
2. Brown shallots. Add 2 more tablespoons extra-virgin olive oil to the pan. Scatter the shallots in the hot oil and cook for 5 minutes or until lightly caramelized and some will be crispy. Transfer the shallots to a bowl and set aside.
3. Saute haricot vert. Add 1 more tablespoon each of olive oil and butter if your pan is dry. Then add haricot vert and garlic to the pan and saute for 2-3 minutes over medium-high heat stirring frequently so the garlic doesn’t burn.
4. Add water. Pour in the water and onion powder. Cook for another 8-10 minutes. The liquid should be mostly evaporated. Transfer beans to a serving dish.
5. Garnish. Evenly distribute the cooked shallots then the bacon over the beans. Add toasted sliced almonds to the top if you like.

Variations

My family has made this Easy Skillet Haricot Verts recipe for years, but here’s a few ideas for you to switch things up a bit.

• Omit the bacon and use vegan butter to make this a vegan green beans dish.
• Instead of turkey bacon, you can saute 1/4 cup sliced mushrooms before browning the shallots. This will give you a really flavorful oil-butter mixture to saute our green beans in. 
• Add blistered tomatoes instead of toasted almonds before serving.

What is Haricot Vert

Haricot vert simply means “green bean” in French. It’s just one of the many varieties of green beans belonging to the Phaeolus vulgaris family. Other green bean members of this family are string beans, snap beans, common beans, wax beans, Baguio beans and Italian green beans. Of all the types of beans that we consume, there are only a few variety that we consume fresh (like green beans, snap beans etc) rather than dried (like black beans, pinto beans and navy beans).  These edible-pod beans are picked at an immature stage, when the inner seed (also call the bean) has just started to develop.  Edible pod beans are beans that can be eaten whole, pod and all.  When beans are left on the plant, the seeds (or bean)  grow to full size and dry in the pod.

Haricot Verts vs Green Beans

So what’s the difference between haricot vert (French green beans) and regular green beans? As you’ll see below, the differences aren’t significant, so you can use them interchangeably for most recipes.

• Haricot vert are thinner and often a little longer than regular green beans.
• Haricot vert are a little more tender than regular green beans
• You don’t need to clip the ends off of haricot verts like you do with string beans.

Choosing the Best

When choosing the best green beans to buy, look for green beans that are firm with smooth skins free of blemishes, wrinkles or cracks. If the pods feel limp or lumpy, it may mean the beans were picked late in harvest so its best to pass on them.

How to Store Green Beans

Store unwashed green beans in a plastic bag in the refrigerator for up to two weeks, however, it’s best to use them right away while they’re still  very fresh.

How to Prep Them for Recipes

Sort through the beans and discard any limp, discolored or damaged beans. Trim the ends of the beans, then rinse them under cold water rubbing away any dirt.

How to Trim Green Beans

Haricot verts are a little more tender than regular green beans, so it’s not necessary to trim the stem ends of them at all. The only part of a green bean that really needs to be trimmed away is the tip of the stem end of the pod where it was once attached to the plant (called “topping” the green bean). You don’t need to remove the other end of the pod (called “tailing” the green bean) unless you want the beans to look even. If you don’t want to cut the ends with a knife, you can simply snap off the stem end with your fingers.

• Line up a handful of green beans on a cutting board and slice off the ends with a sharp knife.
• After you’ve trimmed the ends, you can slice them, cut them in half lengthwise for French green beans, or simply leave them whole.
• If you want to preserve more nutrients and flavor during cooking, you can trim or cut the green beans after they’ve been cooked. 

How to Serve Green Beans

• Serve them raw in a veggie platter with Ranch Dip
• Add fresh or leftover green beans to soups, stews and skillets like this Soup au Pistou
• Roast them with chicken or Roast Turkey Breast and potatoes and onions for an easy meal.
• Toss them in salads like this Fried Chicken Salad

Looking for More Side Dish Recipes to Make?

• Boursin Mashed Potatoes
• Sauteed Zucchini
• Butter Beans
• Italian Butter Beans
• Oven Roasted Vegetables
• Roasted Asparagus
• Wilted Lemon Garlic Spinach
• Garlic Parmesan Roasted Cauliflower
• Baked Sweet Potatoes
• Basil Mashed Potatoes
• Garlic Parmesan Mashed Potatoes
• Basil Pesto Broccoli

Still want more ideas? Check out all my healthy side dish recipes.

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Yield: 6 servings

Easy Skillet Haricot Verts

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

If you're looking for a great side dish to serve, you'll love this crowd-pleasing Easy Skillet Haricot Verts recipe (also called French green beans).  This Haricot Vert recipe is made with haricot verts, turkey bacon, shallots, garlic, olive oil and a little butter.

Ingredients

• 1 pound fresh Haricot vert, trimmed
• 3 tablespoons butter, divided
• 3 tablespoons extra-virgin olive oil, divided
• 3 Slices turkey bacon
• 2 large shallots, peeled and sliced into thin rounds
• 2 cloves garlic, peeled and minced
• 3-4 tablespoons water
• 1/2 teaspoon onion powder
• Pinch of salt and freshly cracked black pepper
• Toasted almond slices (optional)

Instructions

1. Heat 1 tablespoon butter and 1 tablespoon extra-virgin olive oil in a deep skillet over medium-high heat. Add the bacon to the skillet and cook for 2 minutes on each side, or until it turns slightly crispy around the edges. Transfer bacon to a plate.
2. Add 1 tablespoon butter and 1 tablespoon extra-virgin olive oil to the pan. Scatter the shallots in the pan and cook for 5 minutes until lightly caramelized and some crispy on the ends. Stir a few times to prevent them from burning. Transfer the shallots to a bowl and set aside.
3. Add 1 more tablespoon each of olive oil and butter to the skillet. Then add haricot vert to the pan and saute for about 3 minutes over medium-high heat, then add in the garlic and saute for another 2 minutes stirring frequently so the garlic doesn't burn.
4. Pour in the water and onion powder. Cook beans for another 8-10 minutes. Season with salt and freshly cracked black pepper. Transfer beans to a serving dish.
5. Spoon the cooked shallots over the beans, then spoon the cooked bacon over the shallots. Sprinkle the toasted almond slices over the top and serve.

Notes

Variations

My family has made this Easy Skillet Haricot Verts recipe for years, but here's a few ideas for you to switch things up a bit.

• Omit the bacon and use vegan butter to make this a vegan green beans dish.
• Instead of turkey bacon, you can saute 1/4 cup sliced mushrooms before browning the shallots. This will give you a really flavorful oil-butter mixture to saute our green beans in. 
• Add blistered tomatoes instead of toasted almonds before serving.

Choosing the Best Green Beans

When choosing the best green beans to buy, look for green beans that are firm with smooth skins free of blemishes, wrinkles or cracks. If the pods feel limp or lumpy, it may mean the beans were picked late in harvest so its best to pass on them.

How to Store Green Beans

Store unwashed green beans in a plastic bag in the refrigerator for up to two weeks, however, it's best to use them right away while they're still  very fresh.

How to Prep Them for Recipes

Sort through the beans and discard any limp, discolored or damaged beans. Trim the ends of the beans, then rinse them under cold water rubbing away any dirt.

How to Trim Green Beans

Haricot verts are a little more tender than regular green beans, so it's not necessary to trim the stem ends of them at all. The only part of a green bean that really needs to be trimmed away is the tip of the stem end of the pod where it was once attached to the plant (called "topping" the green bean). You don't need to remove the other end of the pod (called "tailing" the green bean) unless you want the beans to look even. If you don't want to cut the ends with a knife, you can simply snap off the stem end with your fingers.

• Line up a handful of green beans on a cutting board and slice off the ends with a sharp knife.
• After you've trimmed the ends, you can slice them, cut them in half lengthwise for French green beans, or simply leave them whole.
• If you want to preserve more nutrients and flavor during cooking, you can trim or cut the green beans after they've been cooked. 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 21mgSodium: 153mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 2g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.