Side Dish: France – Haricots Verts Provençale (Provençal Green Beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 9 min

Additional 2 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) haricots verts (thin green beans), trimmed
1 tbsp (15 g) kosher salt (for blanching water)
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
2 shallots, thinly sliced
2 tbsp (30 ml) Champagne vinegar (or white wine vinegar)
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) fresh tarragon, finely chopped
1 tbsp (15 ml) fresh parsley, chopped (optional)
1 / 4 cup (30 g) sliced almonds, toasted (optional)
Freshly ground black pepper, to taste
Flaky sea salt, to finish

Show original ingredient measurements

1 lb (450 g) haricots verts (thin green beans), trimmed
1 tbsp (15 g) kosher salt (for blanching water)
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
2 shallots, thinly sliced
2 tbsp (30 ml) Champagne vinegar (or white wine vinegar)
1 tsp Dijon mustard
1 tsp lemon zest
1 tbsp fresh tarragon, finely chopped
1 tbsp fresh parsley, chopped (optional)
1 / 4 cup (30 g) sliced almonds, toasted (optional)
Freshly ground black pepper, to taste
Flaky sea salt, to finish

Instructions

Bring a large pot of water to a boil; season generously with the kosher salt. Blanch haricots verts 2–3 minutes until crisp-tender, then transfer to an ice bath to stop cooking. Drain well and pat dry.
In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced shallots and cook 3–4 minutes until softened and lightly golden at the edges.
Stir in the Champagne vinegar and Dijon; simmer 30–60 seconds to slightly reduce and meld.
Add the dried haricots verts to the skillet and toss to coat; warm through 1–2 minutes.
Remove from heat; add lemon zest, tarragon, and parsley (if using). Season with freshly ground black pepper and a pinch of flaky sea salt. Toss in toasted almonds if desired and serve immediately.