Sautéed Haricots Verts with Marmalade Vinaigrette
You’ve never had green beans like this before! These sautéed haricots verts are cooked until perfectly tender-crisp and tossed in the most delicious sweet-and-tangy vinaigrette.
Haricots verts, also known as French green beans, are thinner, more tender, and slightly more delicate than traditional green beans. If you ask me, they are the BEST green beans—you never get that tough, hard to chew exterior that you sometimes get with regular green beans. Because they’re so delicate, a quick cook is all they need to be perfect, and sautéing is ideal.
This recipe for sautéed haricots verts is super simple, and it’s really all about that vinaigrette, which perks up the beans with lots of bright citrus, savory garlic, herbs de Provence, and a touch of sweetness. It is so delicious, so easy, and the kind of side that you’ll make all the time because it goes with so many main dishes.
Ingredients for Sautéed Haricots Verts with Marmalade Vinaigrette
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Seasonings – Kosher salt, black pepper, and red pepper flakes for a little heat.
- Haricots verts – Trim off the stems. If you can only find regular green beans, that’s fine too, just keep in mind they’ll take a bit longer to get tender.
- Extra-virgin olive oil – Or another oil you like to cook with.
- Garlic cloves – Fresh garlic and green beans are a dynamic duo!
For the Marmalade Vinaigrette:
- Lemon – You’ll need the juice and the zest.
- Apple cider vinegar – I think red wine vinegar would also work well if you don’t have ACV on hand.
- Orange marmalade – Marmalade is sweet with a touch of bitterness; the flavor is much more complex than your average jam and I just love what it brings to the table in this recipe!
- Seasonings – Garlic powder, herbs de Provence, salt, and pepper.
- Olive oil – A nice fruity EVOO would be excellent here.
How to Make Sautéed Haricots Verts
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Bring a pot of salted water to a boil and fill a large bowl with salted ice water.
- Blanch the beans. Add the beans to the boiling water. Once they’re tender, drain them and add the beans to the ice water. Drain the beans again.
- Make the vinaigrette. Mix all the ingredients together until the oil and vinegar emulsify.
- Cook the garlic. Add the oil to a pan and once it’s warm, stir in the garlic and red pepper flakes. Cook for a minute to infuse the oil with flavor, then remove the garlic.
- Sauté the beans. Add the beans to the pan and cook until they’re just starting to blister.
- Put it together. Transfer the beans to a bowl, season with salt, and serve with the vinaigrette.
Tips for Making Sautéed Haricots Verts
Follow these pointers and your sautéed haricots verts will turn out perfect!
- Using frozen haricots verts. If you can’t find them fresh, frozen is an option. You’ll need to adjust the cooking method slightly; instead of blanching the beans, just thaw them.
- Be careful when adding the beans to the pan. Even after draining them well, they’ll be a little damp, so the oil will spatter a bit when you transfer them to the skillet.
- Use the largest skillet you have. When sautéing, you want to avoid overcrowding the pan to ensure the beans cook evenly and develop a nice blistering. If you don’t have a huge skillet, you can blister the beans in batches.
Variations and Substitutions
If you want to switch things up, try one of these variations:
- Add some crunch. Toasted almonds, pine nuts, or walnuts are excellent additions for some extra texture in the dish. Simply sprinkle them over the beans before serving.
- Toss in some shallots. Add sliced or diced shallots to the pan after removing the garlic; once they’re softened, add the green beans. Caramelized onions would be a delicious addition too!
- Include fresh herbs. Add a pop of freshness and color by tossing in some chopped parsley or thyme for garnish.
How to Store and Reheat Leftovers
Leftover sautéed haricots verts can be stored in an airtight container in the refrigerator for up to 3 days. To retain their texture and flavor, reheat them gently on the stovetop over medium heat. Avoid using a microwave, as it can make the beans soggy. You can also serve the leftovers cold or at room temperature, like a salad.
What to Serve With Sautéed Haricots Verts
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Get the Recipe: Sautéed Haricot Verts with Marmalade Vinaigrette (French Green Beans)
Ingredients
- 2 tablespoons Kosher salt
- ½ pound haricots verts, baby string beans, stem ends removed
- 2 tablespoons Extra-virgin olive oil
- 2 garlic cloves, smashed
- ¼ tablespoon crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the marmalade vinaigrette:
- 1 lemon juiced and zested
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange marmalade
- ½ teaspoon garlic powder
- ½ teaspoon Herbs de Provence
- ¼ cup olive oil
- Kosher salt and black pepper
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Set up a large bowl of well-salted ice water for shocking.
- Add the beans to the boiling water and cook until tender, approximately 5 to 6 minutes. Strain and immediately transfer the beans to the salted ice water. When cool, strain again and set aside.
- Add the olive oil to a large pan. Add the garlic and crushed red pepper, and cook over medium-high heat for 1 minute, until the garlic begins to blister and become golden. Remove the garlic and set aside.
- Add the beans to the pan and saute until hot and just beginning to blister.
- Transfer the beans to a serving bowl, season with salt and serve with the marmalade vinaigrette.