This is the classic French bistro method, and once you try it, you’ll never go back. It seems almost too simple to be special, but that’s the secret. The technique of boiling in heavily salted water before glazing in butter creates a bean that is perfectly seasoned and glossy, with an absolutely spot-on texture. It’s a lesson in elegance through simplicity.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 5 min | 10 min | 15 min | 4 | Deceptively easy |
Grab These
- 1 lb haricots verts, trimmed
- 3 tbsp high-quality cold butter, cubed (I insist on European-style here)
- Flaky sea salt for finishing
Let’s Make It
The most important step is the water. Fill a large pot with water and salt it aggressively—it should taste as salty as seawater. This is the only chance you get to season the beans from the inside, and it makes all the difference.
Bring that water to a rolling boil and add your haricots verts. Cook them for 4-5 minutes. You want them tender but still with a bit of a backbone. Think al dente, but for beans.
Now, drain them immediately into a colander. Please, do not rinse them. I know it’s a habit for some, but here it would wash away all that lovely seasoning. Let them sit in the colander for a minute to steam dry—this is key for the next step.
Transfer the hot, dry beans to a large bowl. Immediately throw in the cubes of cold butter and a good pinch of flaky salt.
Toss, toss, toss! The residual heat from the beans will melt the butter, creating a beautiful, lightly emulsified sauce that clings to every single bean. Taste one—see? Perfection.
My Two Cents
- Calories: About 120 per serving
- Storage: This is one recipe that truly is best the second it’s made.
- Swaps: A squeeze of lemon juice or a tablespoon of chopped fresh tarragon at the end is divine.
- Pro-Tip:* The magic is in adding cold butter to the hot, dry beans. This creates a lightly thickened, emulsified butter sauce that coats the beans perfectly without breaking and becoming oily.
You Asked, I’m Answering
Q: My butter sauce looks oily and separated. What happened?
A: Your beans were likely still too wet when you added the butter. Make sure they are very well-drained and have had a moment to steam dry in the colander.
Q: Is this really that different from just steaming beans and adding butter?
A: Yes! The salty water penetrates the beans, and the dry-heat after draining allows for that perfect buttery emulsion. It’s a world of difference in both flavor and texture.