What is the difference between string beans and haricots verts? In short: not much. “Haricots verts” is simply French for “green beans.” They belong to the same vegetable family and look very similar.
Haricots verts are typically longer and thinner than standard green beans because they are often harvested earlier. That tenderness and reduced fibrousness make them more delicate and flavorful, though they can be a bit pricier. You can use haricots verts anywhere a recipe calls for green beans or string beans — they’ll elevate salads, sides, and sautés alike. Below is my favorite quick preparation: sautéed haricots verts with shallots and red onions. They also shine dressed in a tarragon or chervil vinaigrette or finished with a miso butter for bold flavor.
- What Do Haricots Verts Look Like?
- What Do Haricots Verts Taste Like?
- Where to Find Haricots Verts
- FAQs
- How to Prepare Haricots Verts
- How to Store Haricots Verts
- Recipes With Haricots Verts
- Sautéed Haricots Verts
- Sautéed Haricots Verts with Red Onions and Shallots Recipe
What Do Haricots Verts Look Like?
Haricots verts resemble string beans but are longer, thinner, and often more vividly green. They tend to be straighter than standard green beans and have a more uniform, delicate appearance.
What Do Haricots Verts Taste Like?
Raw haricots verts have a fresh, green flavor — crisp and bright. Compared with regular green beans, which can sometimes taste muted if not perfectly fresh, haricots verts usually offer a livelier taste and a slightly quicker cook time because of their thinness. They’re interchangeable with string beans in most recipes.
Where to Find Haricots Verts
Haricots verts are available at many supermarkets, especially specialty or gourmet stores, where they are often sold fresh and sometimes packaged. In season, from July through September, you’ll commonly find them at farmers’ markets; otherwise they appear year-round in well-stocked grocery stores.
FAQs
Choose haricots verts that are firm, crisp, and bright green. Avoid ones with wrinkles, brown spots, or soft bruises.
While specialty markets and well-stocked supermarkets often carry them year-round, peak season is July through September when they are at their most tender and widely available at farmers’ markets.
Haricots verts share the same general nutritional profile as green beans: low in calories and a good source of fiber and vitamins such as A and C.
How to Prepare Haricots Verts
Preparing haricots verts is simple. Trim off the stem ends, rinse if dirty, and they’re ready to cook. If they’re especially fresh from a market, a quick rinse is sufficient. Because they’re thin and tender, they usually require a shorter cook time than standard green beans.
How to Store Haricots Verts
Store unwashed haricots verts in the refrigerator in an airtight container or bag for up to a week. Washing before storage adds moisture and shortens shelf life. Haricots verts freeze well if trimmed and blanched briefly (1–2 minutes) before cooling and packing — this keeps their color and texture.
How to Cook Haricots Verts: Here’s everything you need to know about how to buy, store, and cook haricots verts (plus a recipe for Sautéed Haricots Verts with Red Onions and Shallots!)
Recipes With Haricots Verts
Use haricots verts in any recipe that calls for green or string beans. They work well in sautés, salads, and warm side dishes. A few ideas to try: green beans with mushrooms and shallots, honey mustard green beans, or a green bean Niçoise salad.
Green Beans and Mushrooms with Shallots
Honey Mustard Green Beans
Green Bean Niçoise Salad
Sautéed Haricots Verts
This simple sauté is one of my go-to side dishes: bright, slightly caramelized onions paired with tender haricots verts. After cooking, you can serve them as-is or toss with the optional orange-herb dressing for a brighter finish. A sprinkle of crumbled goat cheese, feta, or shaved ricotta salata adds a lovely salty contrast.
Ingredients
- Haricots verts – If substituting regular green beans, note they may be slightly more fibrous and need a bit more cooking time.
- Butter or olive oil – Use the fat you prefer, or a combination for flavor.
- Shallot and red onion – Thinly sliced; they sweeten and caramelize when cooked.
- Crumbly cheese (optional) – Crumbled goat cheese, feta, or shaved ricotta salata are all good finishing options.
How to Make Sautéed Haricots Verts
- Sauté the aromatics: Heat 1 tablespoon oil or butter in a large skillet over medium heat. Add the sliced shallots and red onion, season with salt and pepper, and cook until softened and slightly golden, about 8–10 minutes. Transfer them to a plate.
- Sauté the haricots verts: Return the skillet to medium-high, add the remaining tablespoon of oil or butter, and add the haricots verts. Season with salt and pepper and cook, stirring only occasionally, until they brown in a spot or two, about 2 minutes.
- Steam to finish: Add 2 tablespoons water, cover, and steam until the beans are bright green and almost tender, about 3 minutes. Uncover, return the onions to the pan, and let any remaining liquid evaporate while the beans finish cooking, 1–2 minutes more.
- Serve: Taste and adjust seasoning. Serve hot or warm, with the optional dressing or crumbled cheese if you like.
Sautéed Haricots Verts with Red Onions and Shallots
Ingredients
For the Dressing (optional)
- 1 tablespoon mayonnaise
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon finely minced shallot or onion
- 1 tablespoon minced parsley
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
For the Haricots Verts
- 2 tablespoons olive oil or butter, divided
- 2 shallots, sliced
- 1 red onion, halved and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 pound haricots verts or string beans
- Crumbled goat cheese or feta (optional, to serve)
Instructions
- If making the dressing: combine mayonnaise, orange juice and zest, shallot, parsley, olive oil, vinegar, and mustard. Season with salt and pepper and set aside.
- Place a large skillet over medium-high heat and add 1 tablespoon oil or butter. Add the shallots and onions, season, and sauté about 10 minutes until softened and slightly golden. Remove to a plate.
- Return the skillet to medium heat and add the remaining tablespoon of oil or butter. Add the haricots verts, season, and cook for 2 minutes until coated and browned in spots.
- Add 2 tablespoons water, cover, and steam until bright green and almost tender, about 3 minutes. Remove the lid, stir in the onions, and let any remaining liquid evaporate while the vegetables finish cooking, 1–2 minutes. Taste and adjust seasoning.
- Serve hot or warm, with optional cheese or the dressing.
Notes
- If substituting regular green beans, cook a bit longer since they may be more fibrous.
- Use butter, olive oil, or a combination for sautéing, depending on the flavor you prefer.