Haricots Verts a l’Ail

Haricots Verts a l’Ail

Side Dish
Haricots verts à l’ail delivers tender green beans quickly sautéed with garlic, straightforward, fragrant, and just the right bit of crunch. It’s the kind of side dish that brightens up any dinner and might just disappear before the mains do.
Haricots Verts a l'Ail
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients 

  • 500 gr haricots verts (French green beans)
  • 2 cloves garlic
  • 1 handful fresh parsley
  • 50 gr unsalted butter
  • salt and black pepper

Instructions

  1. 1. Prep the beans
    Start by preparing your haricots verts. Trim off the ends and give them a quick rinse under cold water. If you’d like shorter beans, feel free to cut them in half or into thirds. For beans that are extra crisp and vibrant, you can blanch them: bring a large pot of salted water to a boil, add the beans, and cook for about 2–3 minutes. Drain them and immediately plunge them into ice water to stop the cooking process, then drain again and set aside. This step is optional but does wonders for their texture and colour.
  2. 2. Sauté the garlic
    Place a large frying pan or skillet over medium heat and melt the butter (or heat the olive oil). Add the garlic and let it cook gently for about a minute, just until it becomes fragrant, be careful not to let it brown, as it can turn bitter.
  3. 3. Cook the beans
    Add the haricots verts to the pan and toss them so they’re well coated in the garlicky butter or oil. Let them cook for about 5–7 minutes, stirring occasionally, until they’re tender but still have a bit of bite. If you blanched the beans earlier, just heat them through for 2–3 minutes. Season with salt and pepper to taste.
  4. 4. Finish with parsley and serve
    Add the finely chopped parsley to the pan and toss everything together so the parsley is evenly distributed. Transfer the beans to a serving dish and enjoy them immediately while they’re hot and full of garlicky, herby aroma.

Notes

  • For extra richness, use butter; for a lighter, Provençal touch, opt for olive oil. Feel free to make this dish your own by adding a squeeze of lemon juice or a sprinkle of grated parmesan just before serving.

About this recipe

Haricots verts à l’ail is a classic of French home cooking, simple, quick, and full of flavour. It’s the sort of side that elevates a basic meal, pairing beautifully with everything from a Quiche Lorraine to a comforting Croque Madame. The secret lies in keeping the garlic gentle, the beans crisp, and the parsley fresh, so every bite is a little celebration of simplicity.

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