What are Haricots Vert? Haricot vert [ah-ree-koh VEHR] is French for “green bean.” Of course, if you say it right, you might get a funny look from your produce guy when you ask him to get you some. I just call them “those little, French green beans.” They have long, slender pods with intense color and flavor. And there are no “strings” to remove, so only the ends need trimming when cleaning them.

To blanch haricots vert, plunge them in boiling water for 1–2 minutes, until they turn bright green. Remove them with tongs or a slotted spoon.



Immediately transfer hot beans in a bowl of ice water to stop the cooking. Transfer them to a towel, and pat dry. Refrigerate until needed. To rewarm, saute in butter until heated through.