Michel Richard's Glazed and Glistening Haricots Verts

By Genius Recipes
August 18, 2015
7 Comments


Author Notes: Yes, you can substitute vegetable stock for the chicken (I've used mushroom broth to great effect) or even straight water in a pinch. And since finding dainty haricots verts isn't a sure thing, you can use this technique with whatever variety and size of green beans you find at the market or dangling in your garden. All will benefit from skipping the water bath and getting direct access to substances that will add flavor, rather than sap it. Once you get this down, you can even adventure off with other combinations—chunks of ginger and a finish of lime zest; a few shakes of fish sauce, brown sugar, and that rosé you're drinking; or olive oil, fresh herbs, and anchovy. Adapted slightly from Happy in the Kitchen (Artisan, 2006).Genius Recipes

Serves: 6 as a side dish

Ingredients

  • 1 pound haricots verts, stem ends trimmed
  • 4 tablespoons unsalted butter
  • 3 tablespoons chicken stock
  • 2 garlic cloves, crushed but not peeled
  • Fine sea salt and freshly ground black pepper
  • 1/2 cup freshly grated Parmesan (optional)

Directions

  1. Combine the haricots verts, butter, chicken stock, and garlic cloves in a large sauté pan or small flameproof casserole. Sprinkle generously with salt and pepper. Cover the pot, place over medium-high heat, and bring to a simmer. Cook for 8 minutes, stirring gently from time to time and adjusting the heat as necessary to cook at a steady simmer. The beans should be cooked through but not mushy. Serve immediately, sprinkled with Parmesan, if desired.

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Reviews (7) Questions (1)

7 Comments

Miche August 19, 2018
These are even more delicious if you add tarragon (fresh or dried.)<br />
 
Marguerite T. December 23, 2015
I made these for Thanksgiving this year (2015) and my husband (who previously did not care too much when I made haricot verts) raved about these. I'm making them for Christmas dinner! I loved them too!
 
Kelly November 17, 2015
I have done this on more than one occasion now. It works perfectly every time. My family loves the flavor and I vary the beans from time to time by adding lemon and pepper seasoning, then finishing off with fresh lemon zest and a squeeze of lemon juice on top before serving. Delicious.
 
thozil November 16, 2015
I find it pretty funny that these green beans are being called "haricots verts" which is just French for green beans. In Quebec, the recipies written in French call for "green beans" avec un peu de "Italian garlic" et "English butter". Mon dieu!<br />
 
bluejeangourmet September 5, 2015
made these for Friday night supper and everyone (the 3-year-old included) really enjoyed them!<br />
 
Lynda R. August 25, 2015
Thanks for this recipe! I was about to blanch two pounds of green and yellow bean for dinner on Sunday (for 10 of us) and then do a last minute sauté-when I came across this alternate method. It worked beautifully, I doubled all the ingredients, and even with beans of varying sizes, all were cooked to perfection. Good bye to the two-step blanching method for me!
 
btglenn August 23, 2015
I cook a simpler version - one that retains the flavor of green beans:<br />In a medium-sized fry pan, add a tablespoon of olive oil, and heat to high. Add washed whole (or sliced to your preferred size) green beans, and cook , stirring occasionally, until the beans char very slightly. Pour in a small amount of water, 1/4 to 1/3 of a cup -- it will steam -- add a minced garlic turn down the heat to low, and cover. In a few minutes uncover, and season to your liking. You will have the most wonderful fresh tasting green beans ever! To vary, add some diced fresh tomatoes to the pot when beans are done. They will warm up, but still have that fresh tomato taste. So easy, so quick,