Haricots Verts with Brown Buttered Almonds and Caramelized Onions 

I love to cook French beans. Haricots verts, pronounced { herəkō ˈver } are delicious and so tender. The French variety is typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe. My family loves this side dish! 


12 ounces haricots verts, root ends trimmed

4 ounces unsalted butter or 2-3 teaspoons good quality olive oil

2-3 gloves of garlic, smashed

1 onion, thinly sliced julienne or 4 large shallots 

3-4 Tablespoons good quality chicken or vegetable stock, or white wine 

Salt and fresh ground pepper 

2 springs fresh thyme

Squeeze of fresh lemon juice 

1/2-1 cup browned buttered almonds, see recipe below 


Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. Pat dry.

In a large skillet, melt the butter over medium-high heat. Add the onions and sauté until edges are browning and they become caramelized. Add the garlic and continue to cook an additional minute. 

Add the haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

Deglaze the pan very quickly with the chicken stock, add the fresh thyme and a squeeze of fresh lemon juice toss. Add toasted almonds toss.

Adjust seasoning with salt and pepper one last time. Serve.

Approximately 4-6 serving
Variations: Add cooked bacon bits 

Browned Butter Almonds

1 – 8 ounce bag of sliced raw almonds 1 1/2 tablespoons of unsalted butter

Salt and fresh ground black pepper

In a large sauté over medium heat melt the butter. Add the sliced almonds and sauté storing constantly until golden and fragrant. About 3- 5 minutes. 

The almonds will brown fast in the butter so be sure to remove them from the hot pan and cool quickly, or you will risk over browning.

Dust with salt and pepper while warm. 

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