Home Farm Herbery

  (Munfordville, Kentucky)
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How to Grow and Cook Haricot Verts

How to Grow and Cook Haricot Verts

by Arlene Wright-Correll
Home Farm Herbery

At Home Farm Herbery we love these Organic Maxibel Haricot Vert Beans!

Haricots Vert is French for green beans and is a French variety of green beans. This is the most popular French filet bean and unsurpassed as a gourmet market specialty.

Fancied for their slimmer, more delicate profile, these highly coveted, stringless filet beans can often prove more costly so this is one good reason to plant some plus they are a good money maker if you do the farmers market gig!

It is known for its long, slender, medium green pods with a delicate tenderness. This bean is a heavy producer of 6-8” beans on good sized plants. Maxibel will keep you loaded with fresh beans for a good amount of time. Pick frequently for optimal tenderness and yields.

If you have never tried these you do not know what you are missing!

Haricot verts produce long, thin, tender pods and must be picked every day or they will become tough and stringy. Only a few plants will provide tons of beans for a family of 4.

Haricot verts, or French filet beans, produce slender yet flavorful pods suitable for fresh use or cooked dishes. Like most beans, haricot verts require warm, sunny weather and can't tolerate a freeze. Pole varieties require a support for the vines to climb, while shorter bush types grow no more than 2 feet tall and require no supports. Sow haricot verts directly in the garden bed in early summer once frost danger passes and the soil temperature is above 60 degrees Fahrenheit.

I recommend you install a trellis if you are growing a pole haricot vert variety. Simply place a 6-foot tall stake at each end of the bean row and stretch some bean netting between the two. In lieu of that option just tie the tops of four poles together and spread the legs apart to make a bean teepee and the pole haricot verts will simply climb up.

When you sow the seeds sow them 1 inch deep and space pole varieties 2 inches apart along the base of the trellis netting or plant three seeds around each leg of the teepee.

When planting Haricot vert bush types plant the seeds 4 inches apart in rows set 8 to 12 inches apart.

Water once or twice weekly so the top 6 inches of soil remains moist. Haricot verts require approximately 1 inch of water a week.

Harvest haricot verts when the pods are pencil thick but still tender and green. Harvest daily once beans begin maturing to encourage further production on the plant and you will easily get a bumper crop.

We love them simply steamed for 8 to 10 minutes.

But you can do lots of things to them.

Here is a good recipe for Haricot Verts String Bean Stew

This is a very tasty meal to enjoy on a cold winter’s eve. We eat it with just a nice warm baguette or boule and it is a very satisfying meal. You can add leftover meatloaf or meatballs to make it a more substantial meal. The French beans (Haricots Verts) are the best.

String Bean Stew


2 lbs of fresh green beans (tips cut and strings removed)
1 lb of baby Yukon gold potatoes (peeled and sliced) and sometimes we use really small ones and just leave the whole and with the skins on them.
2 shallots or one small onion thinly sliced
2 cups of vegetable stock
½ cup of lardoons (small pieces of slab bacon with much of the fat trimmed off)
3 cans of stewed tomatoes or the equivalent if you are using your own canned tomatoes

2 tablespoons Olive Oil

Recipe Directions

Heat the olive oil in a medium saucepan and cook onion for 2-3 minutes or until onion is tender but not brown. Add the lardoons and sauté for another 3 minutes. Add the beans and stir over medium heat for 5 minutes. Season with salt and pepper. Add the juice from the cans of stewed tomatoes. Use a food processor to mash up the tomatoes and add them to the stew. Add the vegetable stock, bring to boil. Add the sliced potatoes. Simmer over low heat, stirring from time to time for 50 minutes or until beans and potatoes are cooked (add water if necessary).

Barley and Corn Salad with Arugula and Haricot Vert

Serves 4

1/3 cup pearl barley
1/2 pound haricot vert (slim green beans) trimmed and cut into 2? segments
1 cup fresh corn kernels (from about 1 large ear)
1 large bunch of arugula (about 4 ounces total)
1/4 cup extra-virgin olive oil
1/8 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon minced fresh thyme
1 teaspoon Dijon mustard
4 tablespoons soft fresh goat cheese (such as Montrachet), crumbled

Cook barley in medium saucepan of boiling salted water until tender, about 30 to 40 minutes. Drain; cool. Transfer to large bowl.

Cook haricot vert in large pot of boiling salted water until crisp-tender, NO MORE than 3 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop washed and dried arugula; add to bowl with barley mixture.

Whisk olive oil, vinegar, shallots, thyme and Dijon mustard in small bowl to blend. Pour enough dressing over barley mixture to coat. Season salad to taste with salt and pepper. Sprinkle with goat cheese and serve alongside any remaining dressing.

Haricots Verts Stir-Fry with Szechuan pepper Salt is one of our favorites in the Home Farm Herbery Kitchen.

Serves 6

30 minutes or fewer

Crisp-tender thin green beans add a touch of elegance to a basic stir-fry. To give the dish a salty-spicy crunch, use more Szechuan Pepper Salt.

1 lb. extra-thin green beans (haricots verts), trimmed

2 Tbs. canola oil

1 lb. extra-firm tofu, drained and cut into 1-inch cubes

4 cloves garlic, minced (4 tsp.)

2 Tbs. minced fresh ginger

2 cups mung bean sprouts (4 oz.)

6 green onions, thinly sliced on bias

2 Tbs. low-sodium soy sauce or tamari sauce

1 ½ Tbsp. toasted sesame oil

2 ¼ tsp. Szechuan pepper Salt

1. Cook green beans in large pot of boiling salted water 4 minutes, or until crisp-tender. Drain, and dunk in large bowl of cold water. Drain again, and pat dry with paper towels.

2. Heat oil in wok or large skillet over medium-high heat. Add tofu, and stir-fry 8 to 10 minutes, or until golden brown on all sides. Transfer to paper-towel-lined plate with slotted spoon to drain.

3. Add garlic and ginger to wok, and sauté 30 seconds, or until fragrant and beginning to brown. Add green beans, bean sprouts, and green onions, and stir-fry 1 minute, or until green beans begin to brown. Add tofu, soy sauce, sesame oil, and Szechuan Pepper Salt, and toss to coat.

Or simply tried them sautéed in a little olive oil with Merlot Sea Salt and Lemon Pepper both of which are available at our Home Farm Herbery on-line store.  We even offer a Salt Free Lemon Pepper.

You can find these seeds to plant this year in your garden at our on-line store.

In the meantime.. let the Creative Force be with you

Arlene Wright-Correll
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