Crunchy French-Style Green Beans Even The Kids Will Love

If you're tired of limp overcooked green beans then this crunchy French-style green bean recipe is for you!

You've heard of French fries, well here is a recipe for French beans, and they're just as good. I learned this delicious yet quick recipe in France at a fancy dinner at a winery. Nothing fancy about this great recipe other than the taste. In France they use a variety of bean called haricots vert that is longer and thinner than the typical string bean grown in the US, but they are appearing in more stores. You can use plain old fresh green beans.

Average: 4.3 (12 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

french string beans

How can such a simple recipe with so few ingredients cook up so delicious!! And it's even a vegetable! Must be the bacon drippings or duck fat.

Course. Lunch. Dinner. Side Dish. Vegetable.

Cuisine. French. American.

Makes. 4 servings

Preparation time. 30 minutes

Ingredients

1 pound of fresh green beans

2 tablespoons of fresh duck fat or bacon drippings

1/4 cup of my Seasoned Bread Crumbs or unseasoned bread crumbs

salt and fresh ground pepper to taste

About the fat. Butter will work if you don't have duck fat or bacon drippings, but it's not the same.

About the bread crumbs. You can use seasoned bread crumbs if you wish.

Optional. Just before serving, sprinkle generously with Parmesan or Romano cheese after you plate it, or serve the cheese on the side and let your guests sprinkle it on their plates.

Method

1) Prep. Snap off the stem ends of the beans.

2) Boil a large pot of water, about 4 quarts. Fill a bowl about the same time with ice water and set it aside.

3) Cook. When the water is boiling briskly, boil the beans for about 3 minutes. Do not cook them all the way through. This is called blanching. Drain them in a colander and plunge them into the ice water. This is called shocking and it helps preserve the bright green color. Drain and pat as dry as possible with paper towels. You can do this a day or two in advance.

4) Heat the fat over a medium medium-high flame in a frying pan. Add the beans and toss them around so they brown a bit on all sides, but don't let them scorch. This should take about 5 minutes.

5) Turn the heat down to medium and add the bread crumbs. Toss until they coat the beans and let them toast.

6) Turn the heat down to low.

7) Serve. Add salt and pepper to taste then plate before serving. Don't waste any of the bread crumbs that fell off the beans into the pan; sprinkle them over the beans.

"Food is not just eating energy. It's an experience."Guy Fieri

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

What people say about us

"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota


cover photo of Method Method cookbook, click to order

Related articles

BBQ Stars

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Lookit what our members are cooking:


Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments