A rich browned butter and white wine sauce updates this holiday mainstay. Haricots verts are French-style green beans that are slender and delicate. You can usually find bags of them in the produce section. The packaged beans are often trimmed, which saves time. You can sub traditional green beans; steam those about 2 minutes longer in Step 1.

EatingWell.com, December 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1 to 2 inches of water to boil in a large pot fitted with a steamer basket. Fill a large bowl or pot with ice water and set it near the stove. Steam haricots verts until tender, about 3 minutes. Transfer them to the ice water and let stand in the water for about 5 minutes. Drain and pat dry with paper towels.

  • Melt butter in a large skillet over medium-low heat (see Tip). Add almonds; cook, stirring constantly, until light golden brown, 6 to 8 minutes. Transfer the almonds to a plate. 

  • Increase heat to medium. Add shallot and garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in wine; cook until slightly thickened, 1 to 2 minutes. Stir in the beans, the almonds, salt and pepper; cook, tossing to coat the beans with the sauce, until heated through, 2 to 3 minutes. Remove from heat.

  • Using tongs, transfer the beans to a serving platter. Spoon the remaining almond and butter mixture over the beans.


To make ahead: Steam green beans (Step 1) up to 1 day ahead and refrigerate in an airtight container.

Tip: Make sure you have all the ingredients prepped before you begin cooking the beans in the skillet. The butter sauce can go from browned to burnt quickly, so you'll need to keep a close eye on this dish as it cooks. It's best to melt the butter and toast the almonds at a lower heat and watch carefully until they reach a light golden-brown color.

Nutrition Facts

1 cup
98 calories; fat 5g; cholesterol 8mg; sodium 299mg; carbohydrates 10g; dietary fiber 4g; protein 3g; sugars 4g; saturated fat 2g.