A French side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Haricots verts (green beans) are best sourced organic as they can carry pesticide residue; shallots benefit less from being organic.

Ingredients

• 500 g haricots verts (thin green beans), trimmed
• 2 tbsp unsalted butter
• 2 medium shallots, finely sliced
• 1 tbsp fresh lemon juice
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Bring a pot of salted water to a boil.
2. Add the haricots verts and blanch for 2-3 minutes until tender-crisp.
3. Drain the beans and immerse them in ice water to halt cooking. Drain again and set aside.
4. Heat the butter in a large skillet over medium heat until melted.
5. Add the shallots and sauté until soft and translucent, about 2 minutes.
6. Add the blanched haricots verts to the skillet and toss with the shallots until heated through.
7. Stir in the lemon juice and season with sea salt and freshly ground black pepper to taste.
8. Serve immediately, garnishing with additional lemon zest if desired.

Notes

• Haricots verts can be blanched ahead and stored in the fridge for up to 2 days.
• For a richer flavor, consider adding a splash of white wine while cooking the shallots.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.