Sautéed Haricot Verts with Red Onions and Shallots

5 from 1 vote

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Sautéed haricots verts is a lovely simple side dish; terrific for holiday meals and weeknight dinners, both.

Sautéed Haricot Verts with Red Onions and Shallots piled high on a white dish.
Sautéed Haricot Verts with Red Onions and Shallots piled high on a white dish.

Charlie just loves a plate of sautéed-and-steamed green beans, but on an occasion where I want a little more color and taste and texture on the table, I’ll kick things up a notch with something like this.

There are actually two other notches you can add – after finishing up the onions and beans, you can call it quits, or you can stir up this very flavorful dressing and either drizzle if over the whole dish, or pass it at the table for folks to drizzle over their beans as they like.

Dressing pouring over a dish of Sautéed Haricot Verts with Red Onions and Shallots.

And then, with or without the dressing, you can sprinkle some shaved ricotta salata or feta or goat cheese over the whole shebang.

Sautéed Haricot Verts with Red Onions and Shallots topped with crumbled cheese.

So, three recipes for the price of one.

You can absolutely, positively, no problem use regular old green beans for this recipe, but if you can find them, definitely spend the extra couple of bucks and get haricot verts, also sometimes called French green beans.

Sautéed Haricot Verts in a skillet.

What are Haricot Verts?

Haricot verts are thin, young green beans that are more tender than their sturdier string bean cousins. They are not always available, but when you can find them, buy them, especially during the summer months at a farmers’ market when you know they are super fresh.

On the other hand, if you are buying regular string beans at a farmers’ market, hopefully those are super fresh, too.

Sautéed Haricot Verts with Red Onions and Shallots on a plate with meat and potatoes.

Don’t stir the onions and shallots, or the green beans, too too often. You want all of the vegetables to have some direct semi- prolonged contact with the hot pan so that they caramelize (in the case of the shallots and onions) and just brown up a little bit (in the case of the beans).

Sautéed Haricot Verts with Red Onions and Shallots are a step up from plain green beans. A creamy dressing and a bit of cheese are optional!

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Plate of meat, potatoes, and Sautéed Haricot Verts with Red Onions and Shallots.

If you slice up the shallots and onion ahead of time, this dish comes together very easily and fast. It also can be made ahead altogether, and reheated on the stove or in the microwave (if using the dressing and/or cheese, add that after reheating).

You can use any color onions you like – I just liked the gentle purple of the red with the green beans.

Fork grabbing Sautéed Haricot Verts with Red Onions and Shallots from a plate.

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5 from 1 vote

Sautéed Haricots Verts with Red Onions and Shallots

Sautéed haricots verts is a lovely simple side dish; terrific for holiday meals and weeknight dinners, both.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 People

Ingredients 

For the Dressing (optional)

For the Haricots Verts

  • 2 tablespoons olive oil or butter (divided)
  • 2 shallots sliced
  • 1 red onion (halved and thinly sliced)
  • Kosher salt and freshly ground pepper (to taste)
  • 1 pound haricots verts or string beans
  • Crumbled goat cheese (or feta, shaved ricotta salata; optional, to serve)

Instructions 

  • If you are making the dressing, in a small bowl, combine the mayonnaise, orange juice and zest, shallot, parsley, olive oil, vinegar, and mustard.  Season with salt and pepper and set aside.
  • Place a large skillet with a lid over medium-high heat and add 1 tablespoon of olive oil or butter. Add the shallots and onions, season with salt and pepper, and sauté for about 10 minutes until softened and slightly golden. Remove to a plate.
  • Return the skillet to medium heat and add the remaining tablespoon of olive oil or butter. Add the haricots verts and season with salt and pepper to taste. Increase the heat to medium-high, and cook for 2 minutes, only stirring once or twice, until the beans are nicely coated with the butter and browned in a spot or two.  
  • Add 2 tablespoons of water, cover the pan, and steam the veggies until the beans are bright green and almost cooked through, 3 minutes longer. Remove the lid, stir in the onions, and allow the rest of the liquid to evaporate, while the vegetables finish cooking to your liking, 1 to 2 more minutes. Taste for seasoning, adding more salt and pepper if necessary.
  • Serve hot or warm, with cheese if desired.

Notes

  • Keep in mind if you’re subbing in green beans for haricots verts that they are a little more tender fibrous than their cousins, and should be cooked for a bit longer.
  • Choose whichever fat you prefer for sautéing purposes, or use a combo (which I love to do).

Nutrition

Calories: 155.31kcal, Carbohydrates: 13.71g, Protein: 2.91g, Fat: 10.98g, Saturated Fat: 1.59g, Cholesterol: 1.47mg, Sodium: 47mg, Potassium: 321.17mg, Fiber: 4.01g, Sugar: 6.48g, Vitamin A: 866.69IU, Vitamin C: 21.01mg, Calcium: 52.91mg, Iron: 1.44mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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1 Comment

  1. This was very good both with and without the sauce. Goat cheese didn’t add much, but maybe that’s personal preference. I only gave it four stars because the cooking instructions for the green beans was WAY off. Two tablespoons was not nearly enough water, and the beans almost burned. I was able to salvage it by adding more water, but I almost lost the whole dish. I will definitely make it again, but I’ll be adding a lot more water. :-)