Recipe

Garlicky French Green Beans

Crisp-tender haricots verts finished with garlic butter, lemon, and toasted almonds for bright, cozy, and a little fancy in about 15 minutes.

By Matt Campbell

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4.8

A serving platter of crisp-tender French green beans tossed with garlic butter, lemon zest, and toasted sliced almonds on a wooden table with simple linen napkins

Jump to Recipe

French green beans, aka haricots verts, are the skinny, elegant cousins of standard green beans. They cook fast, stay snappy when treated kindly, and basically beg for a bright finish. This is my favorite way to do them: a quick blanch to lock in that green, a fast sauté with garlicky butter, then lemon and almonds for crunch.

It tastes like you tried harder than you did. Which, honestly, is my favorite flavor.

A neat ingredient setup on a kitchen counter with French green beans, garlic, lemon, butter, olive oil, sliced almonds, salt, pepper, and red pepper flakes in small bowls

Why It Works

Crisp-tender texture, not sad beans: A quick blanch sets the color and keeps the bite.
Big flavor, small ingredient list: Butter plus garlic plus lemon equals a sauce you will want to swipe with bread.
Crunchy topping: Toasted almonds make it feel restaurant-y without extra work.
Flexible: Works with fresh or frozen, and you can swap the finishing touches based on what is in your fridge.

Pairs Well With

Storage Tips

Refrigerate: Store cooled green beans in an airtight container for up to 3 days.

Reheat: Best in a skillet over medium heat with a tiny splash of water and a small knob of butter. Heat just until warm so they do not go soft. The microwave works, but keep it short, 20 to 30 seconds at a time.

Make ahead tip: You can blanch the beans up to 24 hours ahead. Dry well, refrigerate, then sauté with garlic butter right before serving.

Freezing: Not my favorite once they are fully cooked and sauced. If you want to freeze, blanch only, cool, dry, then freeze flat in a zip-top bag for up to 2 months for best texture.

Common Questions

What is the difference between French green beans and regular green beans?

French green beans (haricots verts) are thinner and more tender than standard green beans, with a slightly more delicate, sweeter flavor (at least to most people). They also cook faster.

Do I have to blanch them first?

You do not have to, but blanching makes the biggest difference in color and texture. If you skip it, add a splash of water to the skillet and cover for 2 to 3 minutes to steam them briefly before sautéing.

How do I know when they are done?

They should be bright green and crisp-tender. You want a clean snap, not a squeak, and definitely not mush.

Can I use frozen green beans?

Yes. Use thin frozen green beans if you can find them. Skip blanching and sauté straight from frozen. Add 2 to 3 tablespoons water, cover for about 3 minutes, then uncover and continue cooking until the water evaporates and the beans are hot and tender. Depending on thickness and brand, you may need 1 to 3 minutes more.

What can I use instead of almonds?

Try toasted pine nuts, chopped walnuts, pecans, or even crispy panko breadcrumbs toasted in butter. For a salty pop, shaved Parmesan is also excellent.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for blanching)
Colander
Large skillet (12-inch is ideal)
Tongs or a slotted spoon
Microplane or fine grater (for lemon zest, optional but great)
Chef’s knife and cutting board

I used to think green beans were either “steam in a bag” territory or a holiday casserole situation with zero in-between. Then I started chasing that restaurant side dish energy: bright, buttery, lemony, with a little crunch. Haricots verts were the gateway. They cook fast, forgive you if you get distracted, and somehow make a random Tuesday dinner feel like you lit a candle on purpose.

Garlicky French Green Beans

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Ingredients

1 lb French green beans (haricots verts), trimmed
1 1/2 tsp kosher salt, divided, plus more to taste
2 tbsp sliced almonds
1 tbsp olive oil
2 tbsp unsalted butter
2 to 3 cloves garlic, finely chopped
1/2 tsp lemon zest (optional but highly recommended)
1 1/2 tbsp lemon juice (about 1/2 lemon)
Black pepper, to taste
Pinch of red pepper flakes (optional)

Fresh French green beans trimmed on a wooden cutting board with a chef’s knife and a small pile of cut stem ends nearby

Instructions

Start the water and blanch the beans. Bring a large pot of water to a boil (I start this first to keep the whole thing moving). Add about 1 to 2 tsp of the salt so the water is lightly salted. Add the green beans and cook 2 to 4 minutes, depending on thickness, until bright green and crisp-tender.
Drain immediately and cool under cold running water or plunge into an ice bath to stop the cooking. Shake off excess water and pat dry if needed.
Toast the almonds. Heat a large skillet over medium heat. Add the sliced almonds and toast, shaking the pan often, for 2 to 3 minutes until golden and fragrant. Transfer to a small bowl.
Build the garlic butter. In the same skillet, add olive oil and butter. Once the butter melts, add garlic and a pinch of red pepper flakes if using. Cook 30 to 45 seconds until fragrant. Do not let the garlic brown. If it starts to sizzle too aggressively, lower the heat.
Toss and finish. Add the blanched beans and toss for 1 to 2 minutes until glossy and warmed through. Add the remaining 1/2 tsp salt, black pepper, lemon zest (if using), and lemon juice. Toss again, taste, and adjust salt or lemon.
Serve. Transfer to a platter and sprinkle toasted almonds over the top. Serve hot.