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Haricots Verts Lyonnaise

Haricots Verts Lyonnaise

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Terri Pringle

Terri Pringle

Sauteed green beans, Lyon style.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot bring salted water to a boil. Carefully drop, by handfuls, green beans into boiling water. Return water to a boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.
  2. In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.
  3. Remove the garlic from the butter, and discard it. To the garlic flavored butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelize the onion.
  4. Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TINA PRINGLE
39

TINA PRINGLE

8/27/2003

Really excellent - preparation time can be cut by cooking the beans ahead of time, plunging them into ice water, draining and wrapping in a clean cloth and refrigerating the day before. Then continue with the recipe just before serving. By the way I am no relation to the Terri Pringle who submitted the recipe even though we have the same last name!

CAKEPRO
22

CAKEPRO

2/6/2009

Oh my, this recipe is my absolute favorite recipe for green beans EVER! While the green beans are boiling, I saute the garlic and red onions in butter, then add the thyme. I don't discard the garlic or let the garlic rest in the butter for 20 mins. Then I take the green beans right from the pot to the skillet and toss them in the garlic/butter/red onion/thyme, add the red wine vinegar and the salt, pepper, and nutmeg to taste, and serve. I didn't have fresh parsley on hand so I omitted it. Heavenly!!

Tsubaki
18

Tsubaki

6/24/2007

Keep to the cooking times exactly on this or you will risk soggy beans. I tread the line very closely, but they turned out very tasty!

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