Sautéed Green Beans with Garlic - French Recipe

This version takes its cue from Auguste Escoffier's Guide Culinaire. The great chef advised cooking green beans (haricots verts) only until tender, then tossing them straight into a pan with butter and herbs - no cold water needed in the cooking process. The result: perfect texture, vivid colour, and delicate flavour.

My modern spin stays true to Escoffier's spirit but lighter - olive oil instead of all butter, plenty of chopped garlic, toasted crumbs, and seeds for an extra savoury crunch.

Ingredients for French Sautéed Green Beans

First prepare all the ingredients and close as possible to serving.

• Fresh Green Beans: Regular green beans (haricots verts) or yellow haricots beurre. Although normally served with French cut beans (thinner or 'fin' in French), up the cooking time if yours are a little thicker.
• Garlic: I use 6 cloves. (Remove any central vein to make them easier to digest.) Use real garlic cloves, not powder- the flavour is NOT the same. Avoid crushing otherwise it clumps and burns in the pan. Chop finely instead. If you prefer something less intense with fresh garlic, then use less or replace with a finely chopped yellow onion or shallot.
• Breadcrumbs: dried or panko. No breadcrumbs? Try crispy croûtons with garlic.
• Seeds: Sesame seeds, linseeds or poppy seeds add a healthy addition.
• Butter: French (82% fat) if possible - salted or unsalted with fleur de sel (Maldon or Celtic sea salt) and good olive oil (together they don't burn).
• Herbs: parsley, chives, or chervil, always added at the end.
• Optional: slivered almonds or walnuts for crunch; lemon juice at the table.

How to Cook Green Beans Before Sautéing Them

Blanche the beans: drop them into simmering water with a pinch of bicarbonate of soda to keep their colour. Cook uncovered until just al dente.

In France, beans are often cooked softer; in the UK, they're left squeaky. Taste and stop cooking when they're how you like them. Thin beans only need 3-4 minutes, thicker ones up to 8.

How to Sauté Green Beans (Step-by-Step)

In a large skillet, sauté the garlic, breadcrumbs and sesame seeds in a little olive oil until golden over a medium-high heat. Stir often so the garlic doesn't burn.

Drain the blanched beans in a sieve or colander.

Add the butter to the pan and, as soon as melted, toss in the French beans.

Season with salt (fleur de sel), a few turns of the pepper-mill and toss in the glossy mixture until well coated.

Sautéed Green Beans - FAQs

Do you need to blanch green beans before sautéing?
Yes-for the best colour and texture. Blanch until just tender and bright, then finish in the pan. If prepping ahead, undercook slightly; they'll finish when reheated with the garlicky crumbs.

Can you sauté green beans without blanching?
Yes. Steam-sauté: put beans in a wide pan with 4-5 tablespoon water, cover and cook until tender. Drain any liquid, then toss with garlic, oil and a little butter with the lid off. The colour is a touch less vivid than blanching.

How to keep green beans crisp?
Avoid overcooking while sautéeing

Why are my sautéed green beans tough?
They weren't cooked long enough before the final sauté. Thin haricots verts need about 3-4 minutes; thicker beans 6-8. Taste one and stop when just tender.

How long to sauté green beans with garlic?
Toast the garlic/crumb base for about 2 minutes; toss beans 1-2 minutes to heat and coat.

Lemon Tip for Green Vegetables

A hint of lemon adds freshness, especially with fish or chicken, but never squeeze it into the pan too soon. The acid dulls the beans' bright green colour. Squeeze it at the table instead.

Serving Suggestions

Top with extra fresh herbs before serving. They're as adaptable as they come - being one of the most tasty side dishes with roast chicken or turkey - or try with a squeeze of lemon and breaded pork Schnitzel and baked BBQ chicken drumsticks. Want something more gourmand? Add bacon or change the seasonings to smoked paprika or chilli flakes for some heat.

Great with fish too - enjoy with monkfish stew (lotte à l'Américaine), creamy chorizo risotto, or simple pan-fried mackerel or John Dory.