clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sauteed haricot verts on a plate

Sauteed Haricot Verts with Wine and Butter

  • Author: Mortadella Head
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


Units Scale

1 lb bag of frozen green beans
1/4 red bell pepper sliced thin
1/4 yellow bell pepper sliced thing
1/2 an onion sliced thin
3 garlic cloves chopped fine
1/2 cup white wine
1 tablespoon of olive oil
1/4 cup of butter
Salt and pepper


In a large saute pan, heat olive oil on medium high heat.
Add the sliced onion, pepper and garlic to the same pan. Season with salt and pepper. Allow vegetables to cook for 7-8 minutes.
Add the frozen haricot verts to the pan and toss for 2-3 more minutes or until the green beans defrost. Season the beans again with salt and pepper.
Add the butter and wine to the pan. Let everything cook together for about 10 minutes.
Transfer the contents of the pan to a plate and serve.


If you’re using fresh green beans, I suggest blanching them first. Have a large bowl of ice water ready, and boil the haricot verts in hot salted water for 2 – 3 minutes. Then, plunge them into the ice bath until you’re ready to sautee them. This will stop the cooking process and make the beans bright green and crisp-tender.

  • Prep Time: 5
  • Cook Time: 25
  • Category: Side Dishes
  • Method: Sauteeing
  • Cuisine: French