Haricots Verts Lyonnaise Recipe - Allrecipes.com
Haricots Verts Lyonnaise Recipe
  • READY IN 50 mins

Haricots Verts Lyonnaise

Recipe by  

"Sauteed green beans, Lyon style."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. In a large pot bring salted water to a boil. Carefully drop, by handfuls, green beans into boiling water. Return water to a boil for 5 minutes. Immediately drain the beans and plunge them into ice water for 5 minutes. Drain and wrap in a clean cloth; set aside.
  2. In the same pot heat butter over medium heat. Lightly brown the garlic. Remove from heat and set aside for 20 minutes.
  3. Remove the garlic from the butter, and discard it. To the garlic flavored butter add onions and thyme. Cover the pot and braise the onion over medium heat for 5 minutes, or until soft and transparent. Increase the heat to medium-high, uncover the pot and slightly caramelize the onion.
  4. Stir the green beans into the pot. After 1 to 2 minutes, de glaze the pot with red wine vinegar. Season to taste with sea salt, pepper and nutmeg. Sprinkle with parsley.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2003

Really excellent - preparation time can be cut by cooking the beans ahead of time, plunging them into ice water, draining and wrapping in a clean cloth and refrigerating the day before. Then continue with the recipe just before serving. By the way I am no relation to the Terri Pringle who submitted the recipe even though we have the same last name!

Most Helpful Critical Review
Feb 07, 2013

I totally forgot to add the vinegar and nutmeg and I’m very glad I did. Not sure we would have found either appealing, especially given the rather hefty amount of vinegar called for. This was very good just with caramelizing the onions along with some fresh thyme and garlic.


50 Ratings

Feb 06, 2009

Oh my, this recipe is my absolute favorite recipe for green beans EVER! While the green beans are boiling, I saute the garlic and red onions in butter, then add the thyme. I don't discard the garlic or let the garlic rest in the butter for 20 mins. Then I take the green beans right from the pot to the skillet and toss them in the garlic/butter/red onion/thyme, add the red wine vinegar and the salt, pepper, and nutmeg to taste, and serve. I didn't have fresh parsley on hand so I omitted it. Heavenly!!

Jun 24, 2007

Keep to the cooking times exactly on this or you will risk soggy beans. I tread the line very closely, but they turned out very tasty!

Aug 26, 2006

My husband and I love those little green beans anyway, but this recipe makes them taste wonderful. We try to use the fresh herbs when we have them. Thanks -- we have already made this twice in one week!

Aug 27, 2003

These went over very well, and were good--but I don't know if they justify the time spent making them.

Jul 19, 2006

Well, this deffinetly takes a little longer then the usual side dishes I make, but it turned out very tasty. We did enjoy it :)

Jul 16, 2006

Five star recipe that allows the taste of fresh green beans to shine. Prepare green beans ahead as suggested by another cook for ease of preparation if you wish. If you have fresh thyme add to taste for an even more delicious flavour.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 1334 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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