There’s something deeply satisfying about making a dish where the method is as straightforward as the ingredients. This is my go-to recipe in the summer when I bring home a haul of haricots verts from the farmer’s market. It’s a one-pan wonder that celebrates the bean itself, with a bit of nutty crunch and garlicky punch. No blanching, no fuss—just pure, fast, and delicious results.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 10 min | 20 min | 4 | Weeknight easy |
Grab These
- 1 lb haricots verts, ends trimmed
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1/3 cup sliced almonds
- 1 tsp lemon zest
- Salt and black pepper to taste
Let’s Make It
Start by washing your beans and then drying them very well—this is crucial for getting a nice sear instead of a steam. Heat the olive oil in a large skillet or wok over medium-high heat until it shimmers.
Add the haricots verts and sliced almonds to the hot oil all at once. Sauté, tossing them around every minute or so, for about 5-6 minutes. You’re looking for the beans to become vibrant green with a few blistered, browned spots, and the almonds to turn a lovely golden color.
Now, reduce the heat to medium. Add the thinly sliced garlic to the pan. Cook for just 60-90 seconds, stirring constantly, until the garlic is fragrant and has lost its raw edge. Be vigilant here—garlic can go from perfect to bitter in a heartbeat.
Pull the skillet off the heat entirely. Stir in the lemon zest—this last-minute addition wakes up the whole dish with its bright aroma.
Season generously with salt and pepper. Give it one final toss and serve it straight from the pan, telling everyone it came straight from the garden (even if it came from the supermarket).
My Two Cents
- Calories: Around 140 per serving
- Storage: Surprisingly good at room temperature, making it great for potlucks.
- Swaps:* Swap almonds for pine nuts or sunflower seeds for a different twist.
- Pro-Tip:* Adding the almonds at the start toasts them in the oil, which infuses the entire dish with a nutty flavor from the very first bite.
You Asked, I’m Answering
Q: Do I really not need to blanch the beans first?
- A: Nope! That’s the beauty of this method. Sautéing them directly gives them a more robust texture and those delicious, slightly blistered bits you can’t get from boiling.
Q: My garlic always burns before the beans are done!
- A: That’s why we add it late in the game, after the beans are almost cooked, and we turn down the heat. It’s all about timing.