Haricots Verts are longer, thinner than American green bean varieties and tenderer and have a more robust flavor.
Haricots Verts are not the same as immature American green beans. They have a full green bean flavor early in their development and are tender at a thin size, unlike American green beans, which are much thicker and not tender until the latter stages of bean growth. The string bean was an ancestor of the American green bean and today these commercially grown green bean varieties lack strings.
Recipes vary, but steamed (or briefly blanched in boiling water) and sautéed in butter and garden fresh herbs (and or garlic) is common. These are also often served cold in vinaigrette.
1 ½ Pound thin green beans (haricot vert), ends trimmed
¼ Cup shallot, chopped fine
3 Tablespoons unsalted sweet butter or 50-50 with olive oil
1 Tablespoon chopped parsley
1 Tablespoon fresh chopped thyme or lemon thyme
2 Tablespoons chopped tarragon