Haricots Verts with Shallots

Haricots Verts with Shallots are French green beans cooked with butter and shallots with a squeeze of fresh lemon juice.

Haricots Verts with Shallots

Last week I stopped off at Trader Joe’s on my walk home to get a few things I needed for dinner. I saw this huge package of haricots verts (French-style green beans), and I couldn’t help but get them. As soon as I got home I Googled “haricot vert recipes” (at this time not completely sure of the plural form) and found this awesome one on Smitten Kitchen. Unfortunately, I didn’t have any of the ingredients except the haricots verts and butter – no problem, it was still fantastic!

The next day I got the other ingredients and made the dish exactly as the recipe states, and it was incredible – I love this recipe so much. The shallots cooked in butter are amazing, and I love the slight crunch of the beans. These are the perfect side dish – quick, healthy, and delicious. I highly recommend the cooking technique even if you don’t use the shallots, tomatoes, and lemon – the beans turn out perfect. I’m so happy to add this to my side dish repertoire 🙂

Gluten Free Haricots Verts

This side dish is naturally gluten free!

Looking for More Side Dish Recipes?

Check out these other side dishes:
Garlic Roasted Cauliflower
Spinach Souffle
Roasted Vegetable Orzo
Orzo with Parmesan and Basil
Tomatoes Provencales
Crash Hot Potatoes
Mashed Potatoes and Root Vegetables

Haricots Verts with Shallots

Haricots Verts with Shallots

These French green beans are cooked with butter and shallots with a squeeze of fresh lemon juice. A healthy but delicious side dish!
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Course Side Dish
Cuisine American
Servings 2


  • 1/2 pound haricots verts (trimmed)
  • 2 teaspoon butter
  • 1 small shallot (sliced)
  • Salt and pepper to taste
  • 2 tablespoons diced tomato
  • Wedge of lemon


  • Cook beans in boiling, salted water for 3 1/2 minutes. Quickly strain and submerge into cold water to stop cooking process.
  • In the same pot that you cooked the beans, melt the butter over medium heat. Add the shallots and cook until just translucent but not brown, 1 – 2 minutes.
  • Add the drained beans back to the pot and season with salt and pepper. Cook until heated through.
  • Transfer beans to a serving platter, top with tomatoes, and squeeze lemon juice over the dish. Serve immediately.


Source: Adapted from Smitten Kitchen
You’re Gonna Bake It After All
Keyword side dish, vegetable, vegetarian

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