TABELIAAUTHENTIC RECIPE
Haricots Verts au BeurreFrench Green Beans with Butter
- Total
- 30 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 15 min
- Cook 15 min
Trim and string the green beans, then boil them uncovered in plenty of salted water until just tender with a slight bite. Return them to the pan, shake off the surface moisture, season and coat with butter. Serve immediately alongside roast lamb.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Green beans500 gChoose slender beans of similar thickness.
- Salt30 g28g for the cooking water and 2g to finish.
- Unsalted butter100 gCut into small pieces.
- Ground white pepper0.5 g
Method
Trim and string the green beans, then rinse
- 1 MeanwhileWhile trimming the beans, bring 4L water and 28g salt to a boil in a large pot over high heat.
- 2 Snap off both ends of each bean and pull away any strings. Test 1 bean first; if it has no strings, simply trim the ends.
- 3 Rinse with water and drain in a colander.
Ready when
Proceed when the ends and strings have been removed and the water is boiling vigorously.
Boil uncovered over high heat, leaving a little bite
- 1 Add the beans to the boiling salted water and cook uncovered over high heat.
- 2 After 4 minutes, take out a bean and taste it. Check again every 1 minute.
- 3 Drain in a colander once the beans are tender but still have a slight bite at the center.
Ready when
Proceed when the beans are bright green and retain a little bite when chewed.
Caution
Too little water can dull their green color.
Tips
If serving immediately, do not plunge them into cold water; doing so diminishes their aroma.
Dry the beans in the pan, season and coat with butter
- 1 Return the beans to the emptied pot over medium heat. Shake the pot to evaporate the surface moisture.
- 2 Season with 2g salt and 0.3g ground white pepper. Reduce the heat, add 100g unsalted butter and shake to coat without letting the butter boil.
- 3 Transfer to a warmed serving dish and serve immediately.
Ready when
The dish is ready when the butter has melted and coated all the beans, leaving them glossy.
Caution
Holding the cooked beans warm diminishes their color and texture.
About this dish
A roast leg of lamb, or gigot, is traditionally accompanied by buttered green beans or white beans. In the early 20th century, Escoffier called green beans one of the most delicate vegetables.
The French season runs from June to October. In winter, beans imported from countries such as Kenya appear in shops. Much of the French harvest has gone into canning or freezing.
Beans reached Europe from the Americas in the 16th century. Over the following centuries, they are said to have developed into the green beans familiar today.
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