30 Delicious Haricot Vert Gourmet Creations

Zesty, slender, and bursting with fresh flavor, haricot verts are about to become your new kitchen obsession! Whether you’re craving quick weeknight dinners, elegant seasonal sides, or comforting gourmet creations, these vibrant green beans are your ticket to delicious meals. Ready to be inspired? Dive into our roundup of 30 mouthwatering recipes that will transform this humble veggie into something truly spectacular.

Haricot Vert Almondine with Lemon Zest

Let’s create a simple yet elegant side dish that transforms ordinary green beans into something truly special. Learning to make Haricot Vert Almondine with Lemon Zest will give you a versatile recipe perfect for weeknight dinners or holiday gatherings. This method ensures perfectly cooked beans with a delightful crunch and bright flavor.

Ingredients

– 1 lb haricot verts
– 3 tbsp unsalted butter
– 1/4 cup sliced almonds
– 1 lemon
– 2 cloves garlic
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Trim the ends from 1 lb haricot verts while the water heats.
3. Blanch the haricot verts in the boiling water for exactly 3 minutes until bright green and crisp-tender.
4. Immediately transfer the blanched beans to an ice water bath using a slotted spoon to stop the cooking process.
5. Drain the cooled beans thoroughly and pat dry with paper towels to ensure proper browning later.
6. Zest the entire lemon using a microplane, being careful to avoid the bitter white pith.
7. Mince 2 cloves garlic finely to distribute flavor evenly throughout the dish.
8. Melt 3 tbsp unsalted butter in a large skillet over medium heat.
9. Toast 1/4 cup sliced almonds in the melted butter for 2-3 minutes, stirring constantly until golden brown and fragrant.
10. Add the minced garlic to the skillet and cook for 30 seconds until aromatic but not browned.
11. Add the drained haricot verts to the skillet and toss to coat evenly with the butter mixture.
12. Cook the beans for 4-5 minutes, stirring occasionally, until heated through and slightly tender.
13. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed.
14. Remove the skillet from heat and stir in the lemon zest just before serving to preserve its bright flavor.

My favorite thing about this dish is the wonderful textural contrast between the tender-crisp beans and the crunchy toasted almonds. The lemon zest adds a fresh, vibrant note that cuts through the richness of the butter beautifully. Try serving these beans alongside roasted chicken or fish, or even topping them with a sprinkle of Parmesan cheese for an extra flavor boost.

Spicy Haricot Vert Stir-Fry with Tofu

Even the simplest weeknight dinners can become extraordinary with the right techniques. This spicy haricot vert stir-fry combines crisp green beans with firm tofu in a savory sauce that comes together in minutes. Follow these steps precisely for perfectly cooked vegetables and flavorful results every time.

Ingredients

• 1 package (14 oz) extra-firm tofu
• 1 lb haricot vert
• 2 tbsp vegetable oil
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp red pepper flakes

Instructions

1. Press the tofu between paper towels with a heavy plate for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes while the haricot vert are trimmed of their stem ends.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Add tofu cubes in a single layer and cook for 4 minutes without moving them to develop a golden crust.
5. Flip each tofu piece and cook for another 4 minutes until all sides are lightly browned.
6. Transfer the tofu to a clean plate and reduce the heat to medium.
7. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Mince the garlic and ginger finely, then add them to the hot oil along with the red pepper flakes.
9. Cook the aromatics for 30 seconds until fragrant but not browned.
10. Add the haricot vert to the skillet and stir to coat with the oil and aromatics.
11. Pour 2 tablespoons of water into the skillet and immediately cover with a lid to steam the beans for 3 minutes.
12. Remove the lid and continue cooking the haricot vert for 2 more minutes until they turn bright green and are tender-crisp.
13. Return the cooked tofu to the skillet with the haricot vert.
14. Pour the soy sauce, rice vinegar, and sesame oil over the mixture and toss gently to combine.
15. Cook everything together for 1 final minute to heat through and allow the sauce to coat all ingredients evenly.

This stir-fry delivers a satisfying contrast between the crisp-tender haricot vert and the chewy, golden-brown tofu cubes. The spicy garlic-ginger sauce clings beautifully to each component, creating layers of flavor in every bite. Try serving it over jasmine rice or tossing it with soba noodles for a complete meal that highlights the dish’s vibrant textures.

Garlic Butter Haricot Vert and Mushroom Sauté

Unquestionably, this garlic butter haricot vert and mushroom sauté transforms simple ingredients into an elegant side dish that pairs beautifully with everything from roasted chicken to grilled steak. Using fresh haricot verts—those slender, tender green beans—and earthy cremini mushrooms creates a sophisticated yet approachable vegetable dish. Follow these precise steps to achieve perfectly cooked vegetables with rich, savory flavor in every bite.

Ingredients

– 1 pound haricot verts
– 8 ounces cremini mushrooms
– 3 tablespoons unsalted butter
– 3 cloves garlic
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 1 tablespoon fresh lemon juice

Instructions

1. Rinse 1 pound haricot verts under cold running water and pat completely dry with paper towels.
2. Trim the stem ends from the haricot verts using a sharp knife.
3. Wipe 8 ounces cremini mushrooms clean with a damp paper towel to remove any dirt.
4. Slice the cleaned mushrooms into 1/4-inch thick pieces.
5. Mince 3 cloves garlic finely using a chef’s knife.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add the prepared haricot verts to the hot oil and cook undisturbed for 3 minutes to develop light browning.
8. Stir the haricot verts continuously for 4 more minutes until they become bright green and slightly tender.
9. Transfer the partially cooked haricot verts to a clean plate using tongs.
10. Add the sliced mushrooms to the same skillet and cook undisturbed for 2 minutes to develop golden color.
11. Stir the mushrooms continuously for 3 more minutes until they release their moisture and become tender.
12. Reduce the heat to medium-low and add 3 tablespoons unsalted butter to the skillet.
13. Add the minced garlic to the melted butter and cook while stirring constantly for 1 minute until fragrant.
14. Return the haricot verts to the skillet with the mushroom and garlic mixture.
15. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper evenly over the vegetables.
16. Toss everything together using tongs until well combined and heated through, about 2 minutes.
17. Remove the skillet from heat and drizzle 1 tablespoon fresh lemon juice over the finished dish.
18. Toss once more to distribute the lemon juice evenly throughout the sauté.

This garlic butter haricot vert and mushroom sauté delivers a wonderful contrast between the crisp-tender green beans and meaty mushrooms, all coated in a rich, aromatic garlic butter sauce. The bright acidity from the lemon juice cuts through the richness beautifully, creating a balanced flavor profile that elevates any main course. Try serving this elegant vegetable dish alongside seared salmon or folding it into warm pasta for a complete vegetarian meal.

Balsamic-Glazed Haricot Vert and Cherry Tomatoes

Cooking a vibrant vegetable side dish doesn’t have to be complicated, especially when you combine tender haricot vert with sweet cherry tomatoes. Carefully roasting these ingredients creates a beautifully caramelized result that will impress any dinner guest. Follow these straightforward steps to achieve perfectly cooked vegetables every time.

Ingredients

– 1 pound haricot vert
– 1 pint cherry tomatoes
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Wash the haricot vert thoroughly and pat them completely dry with paper towels.
3. Trim the stem ends from the haricot vert using a sharp knife.
4. Wash the cherry tomatoes and slice each one in half lengthwise.
5. Combine the haricot vert, cherry tomatoes, olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a large mixing bowl.
6. Toss the ingredients together until every piece is evenly coated with the oil and vinegar mixture.
7. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
8. Roast the vegetables in the preheated oven for 15-18 minutes, rotating the pan halfway through cooking.
9. Check for doneness by testing if the haricot vert are tender-crisp when pierced with a fork.
10. Remove the baking sheet from the oven when the tomatoes have collapsed and the haricot vert show slight browning.
11. Transfer the vegetables to a serving dish using a spatula.
12. Drizzle any remaining pan juices over the vegetables before serving.
Looking at the finished dish, you’ll notice the haricot vert maintain a satisfying crunch while the tomatoes become jammy and sweet. The balsamic reduction creates a glossy glaze that clings beautifully to each vegetable. Try serving this warm over creamy polenta or alongside grilled chicken for a complete meal that highlights these perfectly balanced flavors.

Creamy Haricot Vert Pasta with Parmesan

When you’re craving something comforting yet elegant, this creamy haricot vert pasta delivers restaurant-quality results with simple techniques. We’ll build layers of flavor by properly cooking each component before bringing them together in a silky Parmesan sauce. Working methodically ensures every element maintains its ideal texture while creating a cohesive dish.

Ingredients

– 8 ounces linguine pasta
– 12 ounces haricot verts
– 2 tablespoons olive oil
– 3 cloves garlic
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add linguine to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, trim the ends from haricot verts and cut them into 2-inch pieces.
4. After pasta has cooked 8 minutes, add haricot verts to the same pot and continue cooking for 4 more minutes.
5. Reserve 1 cup of pasta water before draining pasta and haricot verts together.
6. Heat olive oil in a large skillet over medium heat until shimmering.
7. Mince garlic cloves and add to the skillet, cooking for 1 minute until fragrant but not browned.
8. Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
9. Reduce heat to low and gradually whisk in Parmesan cheese until completely melted and smooth.
10. Add cooked pasta and haricot verts to the sauce, tossing to coat evenly.
11. If sauce appears too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
12. Season with salt and black pepper, tossing thoroughly to distribute seasoning.

Very silky and rich, the cream sauce clings beautifully to each strand of pasta while the haricot verts provide a satisfying crisp-tender contrast. The nutty Parmesan flavor shines through without overwhelming the delicate green beans. For an elegant presentation, twist portions with tongs into neat nests on warmed plates, or serve family-style in a shallow bowl with extra grated cheese for sprinkling at the table.

Haricot Vert and Quinoa Salad with Citrus Dressing

Just when you need a fresh, satisfying meal that comes together with minimal effort, this haricot vert and quinoa salad delivers bright flavors and wholesome ingredients. Join me as we walk through each simple step to create this vibrant dish that’s perfect for meal prep or a quick lunch. You’ll be amazed at how these basic components transform into something truly special.

Ingredients

– 1 cup quinoa
– 2 cups water
– 1 pound haricot vert
– 1/4 cup olive oil
– 3 tablespoons fresh lemon juice
– 1 tablespoon orange zest
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Rinse 1 cup quinoa thoroughly under cold running water in a fine-mesh strainer for 1 minute to remove the natural coating that can make it bitter.
2. Combine the rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed and quinoa grains have sprouted little tails.
4. Remove quinoa from heat, keep covered, and let steam for 5 minutes to ensure fluffy texture.
5. Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool completely to room temperature.
6. Bring a large pot of salted water to a rolling boil over high heat.
7. Trim the ends from 1 pound haricot vert and add them to the boiling water.
8. Blanch the haricot vert for exactly 3 minutes until bright green and crisp-tender.
9. Immediately transfer the blanched haricot vert to a bowl of ice water using a slotted spoon to stop the cooking process.
10. Drain the cooled haricot vert thoroughly and pat dry with paper towels to prevent a watery salad.
11. Whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon orange zest, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until emulsified.
12. Combine the cooled quinoa, dried haricot vert, and citrus dressing in a large mixing bowl.
13. Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.

Now you have a salad that offers wonderful textural contrast between the fluffy quinoa and crisp-tender green beans. The bright citrus dressing cuts through the earthiness beautifully, making this dish feel both light and satisfying. Consider serving it alongside grilled chicken or stuffing it into pita pockets for a portable lunch option.

Herb-Crusted Salmon with Haricot Vert

Often, home cooks feel intimidated by fish, but this herb-crusted salmon with haricot vert is surprisingly simple and elegant. Our methodical approach ensures perfectly cooked salmon and crisp-tender green beans every time. Zesty lemon and fresh herbs create a bright, restaurant-quality meal in under 30 minutes.

Ingredients

– 4 (6-ounce) salmon fillets
– 1 pound haricot vert
– 3 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1 tablespoon chopped fresh thyme
– 1/2 cup panko breadcrumbs
– 1 lemon
– 2 cloves garlic
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the ends from 1 pound of haricot vert and pat them completely dry with paper towels.
3. Toss the haricot vert with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl.
4. Arrange the haricot vert in a single layer on one half of the prepared baking sheet.
5. Pat 4 salmon fillets dry with paper towels and place them skin-side down on the empty half of the baking sheet.
6. Mince 2 cloves of garlic and combine them with 1/4 cup chopped parsley, 2 tablespoons chopped dill, 1 tablespoon chopped thyme, 1/2 cup panko, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
7. Press the herb mixture evenly onto the top of each salmon fillet, covering the surface completely.
8. Cut 1 lemon in half and squeeze the juice from one half over the salmon and haricot vert.
9. Bake at 400°F for 12-15 minutes until the salmon flakes easily with a fork and the crust is golden brown.
10. Check the haricot vert after 10 minutes—they should be tender-crisp with slight browning.
11. Remove the baking sheet from the oven and let the salmon rest for 2 minutes before serving. Zesty lemon cuts through the rich salmon, while the crisp panko crust provides satisfying texture against the tender fish. Serve alongside the vibrant green beans for a colorful plate, or flake the salmon over a bed of quinoa for a heartier meal.

Spicy Thai Haricot Vert Curry

Zesty and aromatic, this Spicy Thai Haricot Vert Curry brings vibrant Southeast Asian flavors to your kitchen with minimal effort. You’ll create a perfectly balanced curry where tender green beans soak up the rich coconut sauce while maintaining their crisp texture. Follow these precise steps to achieve restaurant-quality results at home.

Ingredients

– 1 lb haricot vert
– 2 tbsp vegetable oil
– 1 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1 tbsp fish sauce
– 1 tsp brown sugar
– 1/4 cup vegetable broth
– 1/4 cup fresh basil leaves

Instructions

1. Trim the ends from 1 lb haricot vert and rinse under cold water.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add 1 tbsp red curry paste and cook for 1 minute, stirring constantly until fragrant.
4. Pour in 1 can coconut milk and whisk thoroughly to combine with the curry paste.
5. Add 1 tbsp fish sauce and 1 tsp brown sugar, stirring until sugar dissolves completely.
6. Bring the curry sauce to a gentle simmer, then reduce heat to maintain simmer.
7. Add the prepared haricot vert to the skillet, stirring to coat with sauce.
8. Pour in 1/4 cup vegetable broth and cover the skillet with a tight-fitting lid.
9. Cook for 6-8 minutes until haricot vert are tender but still crisp.
10. Remove from heat and stir in 1/4 cup fresh basil leaves just until wilted.
11. Serve immediately while hot. Heavenly in both texture and flavor, this curry features crisp-tender beans swimming in a creamy, aromatic sauce with just the right amount of heat. The haricot vert maintain their bright green color and satisfying snap against the rich coconut base. For a stunning presentation, serve over jasmine rice and garnish with extra basil leaves and a squeeze of fresh lime juice.

Haricot Vert and Potato Gratin

Sometimes the most comforting dishes come from the simplest combinations of fresh ingredients. Starting with crisp haricot vert and tender potatoes, this gratin builds layers of flavor through careful preparation and patient baking. Zesty shallots and rich Gruyère cheese transform these humble components into an elegant side dish perfect for any occasion.

Ingredients

– 1.5 pounds Yukon Gold potatoes
– 1 pound haricot vert
– 2 medium shallots
– 2 cups heavy cream
– 1.5 cups grated Gruyère cheese
– 3 tablespoons unsalted butter
– 2 cloves garlic
– 1 teaspoon kosher salt
– 0.5 teaspoon black pepper
– 0.25 teaspoon nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tablespoon of butter.
2. Slice the Yukon Gold potatoes into ⅛-inch thick rounds using a mandoline for even cooking.
3. Trim the ends from the haricot vert and cut them into 2-inch pieces.
4. Mince the shallots and garlic cloves finely.
5. Arrange one-third of the potato slices in a single layer covering the bottom of the prepared baking dish.
6. Sprinkle one-third of the minced shallots and garlic over the potato layer.
7. Scatter one-third of the haricot vert pieces evenly across the potatoes.
8. Combine the heavy cream, kosher salt, black pepper, and nutmeg in a measuring cup, then pour one-third of this mixture over the vegetables.
9. Repeat steps 5 through 8 two more times to create three complete layers.
10. Sprinkle the grated Gruyère cheese evenly over the top layer.
11. Dot the remaining 2 tablespoons of butter in small pieces across the cheese surface.
12. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
13. Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and bubbly.
14. Let the gratin rest for 15 minutes before serving to allow the cream to set properly.

Zigzagging between creamy potato layers and crisp-tender green beans creates wonderful textural contrast in every bite. The nutty Gruyère forms a beautifully browned crust that complements the subtle sweetness of shallots. For a stunning presentation, serve individual portions in shallow bowls garnished with fresh thyme sprigs alongside roasted chicken or pork.

Zesty Haricot Vert with Crispy Bacon

This simple yet elegant side dish transforms ordinary green beans into something truly special with minimal effort. The combination of crisp-tender haricot verts and savory bacon creates a perfect balance that will become your new go-to vegetable recipe.

Ingredients

– 1 pound haricot verts
– 6 slices thick-cut bacon
– 2 tablespoons olive oil
– 3 cloves garlic
– 1 lemon
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the bacon slices in a single layer on the prepared baking sheet.
3. Bake the bacon for 15-18 minutes until crispy and browned.
4. Transfer the cooked bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon drippings in a small bowl.
5. While the bacon bakes, trim the ends from the haricot verts and rinse them under cold water.
6. Pat the haricot verts completely dry with paper towels to ensure proper browning.
7. Heat olive oil in a large skillet over medium-high heat until shimmering.
8. Add the haricot verts to the hot skillet and cook for 5 minutes, stirring occasionally.
9. Thinly slice the garlic cloves and add them to the skillet.
10. Continue cooking for another 3-4 minutes until the haricot verts are bright green with some browned spots.
11. Crumble the cooled bacon into small pieces.
12. Zest the entire lemon using a microplane, then cut the lemon in half.
13. Squeeze the juice from one lemon half over the haricot verts in the skillet.
14. Add the reserved bacon drippings, crumbled bacon, lemon zest, salt, and pepper to the skillet.
15. Toss everything together until well combined and cook for 1 more minute to blend the flavors.

The crisp-tender texture of the haricot verts provides a satisfying snap against the salty, crunchy bacon bits, while the bright lemon zest cuts through the richness beautifully. Try serving this alongside roasted chicken or as part of a holiday spread—the vibrant green color makes it particularly eye-catching on any dinner plate.

Lemon Dill Haricot Vert and Chicken Skillet

Developing a delicious one-pan meal is simpler than you might think, especially when you combine tender chicken with crisp green beans in a bright lemon dill sauce. This recipe walks you through each stage methodically, ensuring even a first-time cook can achieve perfect results. Follow these steps carefully for a flavorful dish that comes together in under 30 minutes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 lb haricot vert
• 2 tbsp olive oil
• 3 cloves garlic
• 1 lemon
• 2 tbsp fresh dill
• 1/2 cup chicken broth
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat the chicken breasts completely dry with paper towels and cut them into 1-inch cubes.
2. Season the chicken cubes evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the chicken to the hot skillet in a single layer, leaving space between pieces.
5. Cook the chicken for 4-5 minutes without moving it to develop a golden-brown crust.
6. Flip each chicken piece and cook for another 3-4 minutes until cooked through to 165°F.
7. Transfer the cooked chicken to a clean plate using tongs.
8. Add the haricot vert to the same skillet and cook for 3 minutes, stirring occasionally.
9. Mince 3 cloves garlic and add to the skillet, cooking for 30 seconds until fragrant.
10. Pour in 1/2 cup chicken broth, scraping any browned bits from the skillet bottom.
11. Juice the lemon to yield 2 tablespoons juice and add to the skillet.
12. Return the cooked chicken to the skillet and stir to combine all ingredients.
13. Add 2 tablespoons butter and stir until melted and incorporated into the sauce.
14. Chop 2 tablespoons fresh dill and sprinkle over the skillet.
15. Remove from heat and let rest for 2 minutes before serving.

Buttery haricot vert retain a satisfying snap against the tender chicken, while the lemon-dill sauce provides a bright, herbaceous finish. For a complete meal, serve this skillet directly from the pan over fluffy rice or with crusty bread to soak up every drop of the flavorful sauce. The combination of textures and fresh flavors makes this dish equally suitable for weeknight dinners or casual entertaining.

Haricot Vert and Goat Cheese Tart

A perfectly balanced tart that combines crisp haricot verts with creamy goat cheese makes an elegant yet approachable centerpiece for any meal. This recipe guides you through creating a flaky crust and vibrant filling that will impress guests while being straightforward enough for novice bakers. Let’s begin with preparing our ingredients and equipment.

Ingredients

– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup cold unsalted butter
– 3 tablespoons ice water
– 8 ounces haricot verts
– 4 ounces goat cheese
– 2 large eggs
– ½ cup heavy cream
– ¼ teaspoon black pepper
– 1 tablespoon olive oil

Instructions

1. Combine 1 ¼ cups all-purpose flour and ½ teaspoon salt in a large mixing bowl.
2. Cut ½ cup cold unsalted butter into ½-inch cubes and add to the flour mixture.
3. Use a pastry cutter or two forks to work the butter into the flour until pea-sized crumbs form.
4. Sprinkle 3 tablespoons ice water over the mixture and stir with a fork until dough begins to clump together.
5. Tip: Handle the dough as little as possible to prevent the butter from melting and ensure a flaky crust.
6. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
7. Preheat your oven to 375°F while the dough chills.
8. Roll the chilled dough into an 11-inch circle on a lightly floured surface.
9. Transfer the dough to a 9-inch tart pan, pressing gently into the edges and trimming excess dough.
10. Prick the bottom of the crust all over with a fork, then line with parchment paper and fill with pie weights or dried beans.
11. Bake the crust at 375°F for 15 minutes, then remove the parchment and weights and bake for 5 more minutes until lightly golden.
12. Tip: Blind baking the crust prevents it from becoming soggy when the filling is added.
13. While the crust bakes, trim 8 ounces haricot verts and blanch in boiling water for 2 minutes until bright green but still crisp.
14. Immediately transfer the blanched haricot verts to an ice water bath to stop the cooking process, then drain thoroughly.
15. Whisk together 2 large eggs, ½ cup heavy cream, and ¼ teaspoon black pepper in a medium bowl until smooth.
16. Crumble 4 ounces goat cheese evenly over the bottom of the pre-baked crust.
17. Arrange the blanched haricot verts in a circular pattern over the goat cheese.
18. Pour the egg and cream mixture carefully over the haricot verts and goat cheese.
19. Drizzle 1 tablespoon olive oil evenly over the top of the tart.
20. Bake at 375°F for 25-30 minutes until the filling is set and the edges are golden brown.
21. Tip: The tart is done when the center jiggles slightly but doesn’t appear liquid when gently shaken.
22. Let the tart cool on a wire rack for at least 15 minutes before slicing.
The finished tart offers a delightful contrast between the flaky, buttery crust and the tender-crisp haricot verts, while the goat cheese provides a tangy creaminess that balances the dish perfectly. Try serving warm slices alongside a simple arugula salad dressed with lemon vinaigrette, or cut into smaller portions for an elegant appetizer at your next gathering.

Roasted Haricot Vert with Garlic and Pine Nuts

Very few side dishes deliver such elegant simplicity as roasted haricot vert with garlic and pine nuts. Vibrant green beans transform in the oven, developing a tender-crisp texture while the garlic infuses its aromatic flavor throughout. Versatile enough for weeknight dinners yet impressive for holiday meals, this recipe requires minimal effort for maximum flavor payoff.

Ingredients

– 1 pound haricot vert
– 3 tablespoons olive oil
– 4 cloves garlic
– 1/4 cup pine nuts
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Trim the stem ends from 1 pound of haricot vert, keeping the slender beans intact.
3. Mince 4 cloves of garlic finely to ensure even distribution of flavor.
4. In a large bowl, combine the haricot vert with 3 tablespoons of olive oil, tossing thoroughly to coat every bean.
5. Add the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
6. Spread the seasoned haricot vert in a single layer on the prepared baking sheet, ensuring they don’t overlap.
7. Roast for 12 minutes at 425°F until the beans develop slight char marks on the edges.
8. While the beans roast, toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown.
9. Remove the haricot vert from the oven when they’re tender but still have a slight snap when bitten.
10. Transfer the roasted haricot vert to a serving dish and sprinkle the toasted pine nuts evenly over the top.
11. Toss gently to combine all elements before serving immediately. Simply roasted haricot vert achieves the perfect balance between crisp-tender texture and deep, caramelized flavor. The toasted pine nuts add buttery crunch that contrasts beautifully with the garlic-infused beans. Serve this alongside roasted chicken or fold into grain bowls for an elegant upgrade to any meal.

Coconut Haricot Vert and Shrimp Stir-Fry

For a quick yet impressive weeknight dinner, this Coconut Haricot Vert and Shrimp Stir-Fry combines crisp green beans with tender shrimp in a creamy coconut sauce. Following these methodical steps will ensure perfectly cooked ingredients and balanced flavors every time. Let’s walk through the process together to create this vibrant dish.

Ingredients

– 1 lb large shrimp, peeled and deveined
– 12 oz haricot vert (French green beans), trimmed
– 1 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 cup canned coconut milk
– 2 tbsp soy sauce
– 1 tsp cornstarch
– 2 tbsp water
– 1 tbsp lime juice

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for 2 minutes without moving them to develop a golden crust.
4. Flip shrimp and cook for 1 additional minute until pink and opaque, then transfer to a clean plate.
5. Add haricot vert to the same skillet and cook for 4 minutes, stirring occasionally, until bright green with slight char marks.
6. Push beans to one side and add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
7. Pour coconut milk and soy sauce into the skillet, stirring to combine all ingredients.
8. Bring the sauce to a gentle simmer, then reduce heat to medium and cook for 3 minutes.
9. Whisk cornstarch with water in a small bowl until smooth to create a slurry.
10. Stir the cornstarch slurry into the simmering sauce and cook for 1 minute until slightly thickened.
11. Return cooked shrimp to the skillet along with any accumulated juices.
12. Stir in lime juice and cook for 1 final minute to warm through.

The crisp-tender haricot vert provides satisfying crunch against the succulent shrimp, while the creamy coconut sauce carries subtle ginger and garlic notes. Serve this vibrant stir-fry over jasmine rice to soak up the flavorful sauce, or wrap it in lettuce cups for a lighter presentation that highlights the fresh ingredients.

Haricot Vert and Red Onion Frittata

Zesty yet simple, this haricot vert and red onion frittata brings fresh flavors to your breakfast or brunch table. We’ll walk through each stage methodically, ensuring even novice cooks achieve perfect results. Follow these steps carefully for a beautifully cooked frittata every time.

Ingredients

– 8 large eggs
– 1/4 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1/2 red onion, thinly sliced
– 1 cup haricot vert, trimmed and cut into 1-inch pieces
– 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Crack 8 large eggs into a medium mixing bowl.
3. Add 1/4 cup whole milk to the eggs.
4. Whisk the eggs and milk vigorously for 45 seconds until fully combined and slightly frothy.
5. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly distributed.
6. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute.
7. Add 1/2 thinly sliced red onion to the skillet and cook for 4 minutes, stirring occasionally, until slightly softened.
8. Add 1 cup haricot vert pieces and cook for 3 more minutes until bright green but still crisp.
9. Pour the egg mixture evenly over the vegetables in the skillet.
10. Cook undisturbed for 2 minutes until edges begin to set.
11. Use a spatula to gently lift the edges, tilting the skillet to allow uncooked egg to flow underneath.
12. Sprinkle 1/2 cup shredded cheddar cheese evenly across the surface.
13. Transfer the skillet to the preheated oven and bake for 12-14 minutes until the center is fully set and no longer jiggles.
14. Remove from oven and let rest for 3 minutes before slicing.

Fluffy and golden, this frittata offers a satisfying contrast between the tender eggs, crisp-tender haricot vert, and sweet caramelized onions. The melted cheddar creates pockets of richness throughout each slice. For a beautiful presentation, serve wedges alongside roasted potatoes or a simple arugula salad dressed with lemon vinaigrette.

Warm Haricot Vert and Lentil Salad

During these crisp autumn days, nothing satisfies quite like a hearty yet healthy warm salad. Developing this warm haricot vert and lentil salad requires just a few simple techniques that yield impressive results, perfect for both weeknight dinners and entertaining guests.

Ingredients

– 1 cup French green lentils
– 4 cups water
– 1 pound haricot vert
– 2 tablespoons olive oil
– 1 small red onion
– 2 cloves garlic
– 1 teaspoon Dijon mustard
– 2 tablespoons red wine vinegar
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Rinse 1 cup French green lentils under cold running water in a fine-mesh strainer to remove any debris.
2. Combine rinsed lentils with 4 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to maintain a gentle simmer and cook lentils uncovered for 20-25 minutes until tender but not mushy.
4. While lentils cook, trim the ends from 1 pound haricot vert and cut into 2-inch pieces.
5. Bring a separate pot of salted water to a rolling boil and prepare an ice bath in a large bowl.
6. Blanch haricot vert in boiling water for exactly 2 minutes until bright green and crisp-tender.
7. Immediately transfer blanched haricot vert to the ice bath using a slotted spoon to stop the cooking process.
8. Drain haricot vert thoroughly and pat dry with paper towels to prevent a watery salad.
9. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
10. Dice 1 small red onion and mince 2 cloves garlic, then sauté in the hot oil for 3-4 minutes until softened.
11. Drain cooked lentils well and add to the skillet along with the blanched haricot vert.
12. Whisk together 1 teaspoon Dijon mustard, 2 tablespoons red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
13. Pour dressing over the lentil mixture and toss gently to combine everything evenly.
14. Stir in 1/4 cup chopped fresh parsley just before serving to maintain its vibrant color and fresh flavor.
15. Taste and adjust seasoning if needed, remembering that flavors will meld as the salad sits. You’ll love how the tender lentils contrast with the crisp haricot vert, while the tangy Dijon vinaigrette cuts through the earthiness beautifully. Yellow cherry tomatoes or crumbled feta make excellent additions for extra color and creaminess, transforming this simple salad into a stunning centerpiece.

Grilled Haricot Vert with Lemon-Herb Butter

Before we dive into this simple yet elegant side dish, let’s prepare our ingredients and equipment. Grilled haricot vert with lemon-herb butter transforms slender green beans into a vibrant, restaurant-quality dish perfect for weeknights or entertaining.

Ingredients

– 1 lb fresh haricot vert
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 2 tbsp unsalted butter
– 1 tbsp fresh lemon juice
– 1 tsp lemon zest
– 1 tbsp chopped fresh parsley
– 1 tsp chopped fresh thyme

Instructions

1. Preheat your grill to medium-high heat (400-450°F) and set up both direct and indirect heat zones.
2. Wash the haricot vert thoroughly and pat them completely dry with paper towels to ensure proper charring.
3. In a large bowl, toss the dried haricot vert with olive oil, kosher salt, and black pepper until evenly coated.
4. Place the haricot vert perpendicular to the grill grates in a single layer over direct heat to prevent them from falling through.
5. Grill for 3-4 minutes until you see distinct char marks and the beans begin to soften.
6. Flip the haricot vert using tongs and grill for another 2-3 minutes until tender-crisp with char marks on both sides.
7. Transfer the grilled haricot vert to a serving platter using tongs.
8. In a small saucepan, melt the unsalted butter over low heat until just liquefied.
9. Remove the saucepan from heat and whisk in fresh lemon juice, lemon zest, chopped fresh parsley, and chopped fresh thyme.
10. Drizzle the lemon-herb butter evenly over the grilled haricot vert while they’re still warm.
11. Toss the haricot vert gently to coat them completely with the butter mixture.

Crisp-tender haricot vert develop a wonderful smoky char that contrasts beautifully with the bright, herbaceous butter. The lemon zest adds bursts of citrus flavor that cut through the richness, making these beans equally suited for casual barbecues or elegant dinner parties when served alongside grilled salmon or roast chicken.

Conclusion

Culinary creativity awaits in these 30 haricot vert recipes! From elegant sides to hearty mains, there’s something for every home cook to love. We hope you’ll try these gourmet creations, leave a comment sharing your favorite, and pin this article to your Pinterest boards for future inspiration. Happy cooking!