Haricots Verts

James Beard

Author and Educator


serves 4 as a side dish


  • 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.