Haricot Vert ( French Green Beans) With Bacon and Onions

Total Time
20mins
Prep 5 mins
Cook 15 mins

This is my old time favorite green bean recipe. I can have it as a meal, but my family loves it as a side dish to fish or chicken.

Ingredients Nutrition

  • 12 lb French haricots vert (fresh or frozen)
  • 3 -4 slices bacon
  • 1 medium onion
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar

Directions

  1. Blanch Haricot verts.
  2. Fry bacon with onion until crispy and onions are caramelized.
  3. Add bacon and onions to the blanched beans.
  4. Add vinegar and sugar mix well and serve.
Most Helpful

5 5

This may be the only recipe that's an improvement on the plain beans. I also used and would recommend shallots rather than onions.

5 5

SEE 12/07 UPDATE: Our local grocery stores are beginning to stock haricot vert more consistantly. We had them several times in several ways while on our 2 week visit to Normandy last year. Naturally, I wanted to have these for dinner IMMEDIATELY - so while the pork tenderloin and the sweet potato slices were baking, I quickly put the beans together, although I had to use packaged bacon bits since I had not thawed the bacon. DH and I had a delicious, colorful, and healthy meal. Since I bought a 2 pound package of haricot, we will be having this again --SOON! Thanks, Angela UPDATE 12/07: Had 2 pound bag of REAL Haricot Vert from Costco, and 10 for Christmas dinner. I nuked the beans in the bag one day earlier, and blanched in ice water. Dried them with paper towels and re-bagged them in plastic overnight. Christmas mid-day, I coarsely chopped 1 pound of bacon, and substituted 1 cup of finely chopped shallots for the onion. I sauted them together as directed, and skimmed off some of the grease. When nearly ready to serve, I tried to warm everything in a large skillet, but couldn't circulate everything too well. I mixed 4 TBsp. balsamic with 2 tsp. sugar, added to the beans, and nuked them in a large 13x15 baking dish for 1 minute each time, and re-arranged the beans and bacon in between - total 4 minutes. They were the hit of the meal ! I gave 2 single servings to 2 guests, and have JUST enough for us for dinner tonight. This was just a flavorful and colorful addition to a festive meal.

4 5

YUM! DH made this the first time, and accidently used Mange Tout instead of Haricot vert... (he DOES know the difference LOL)so we made it again so that I could rate the recipe as it was supposed to be... then the camera batteries were flat so I made it a 3rd time to get a photo... opps DH ate it all before the photo got taken... now the camera is having problems, but I will have no trouble at all to make this again a 4th time... and more often, since the flavours have a zing that's very refreshing. DH liked it very much. I was unsure about it at first but the flavours have grown on me and now I like it very much too. If you make it with Haricot vert, be aware that the flavours of the sauce will be much more intense. This is an excellent recipe for the summer salad table that's a great change from the usual lettuce and coleslaw options (especially since my DH doesn't like cabbage)It will be featuring often at our table. Please see my rating system: an excellent 4 stars.Thanks!