Haricots Verts

Haricots verts are slender French green beans, thinner and more delicate than standard green beans. Their small size means they cook faster and stay tender without becoming mushy, making blanching the preferred technique. Bring a large pot of heavily salted water to a rolling boil and cook the beans for two to three minutes until just tender but still bright. Transfer them immediately to a bowl of ice water to stop the cooking. This process, known as shocking, locks in colour, texture, and nutrients. Haricots verts pair well with butter-based sauces, pickled liquids, and aioli-style dressings. Look for them at farmers markets or specialty grocery stores, where they are often labelled as French beans.