Haricots Verts

James Beard

Author and Educator


  • 1 pound tiny green beans
  • Salt to taste
  • 3 tablespoons butter
  • Freshly ground pepper to taste


Choose the smallest snap beans available in the markets. Leave them whole, merely cutting off the ends. 

In a large pot of boiling salted water, cook the tiny beans until tender. Drain.

Melt the butter in a heavy skillet or sauté pan and sauté the beans very gently until well saturated with butter and tender to the bite. Add additional salt and freshly ground pepper if needed.


serves 4 as a side dish