Creamed Haricots Verts with Toasted Almonds


Regardless of how many side dishes are on the holiday table, someone always asks for creamed green beans. So to make sure everyone is eating happily (yes, we’re eager to please), we came up with a simple creamed dish featuring haricots verts, which are more slender, tender, and crisp than traditional green beans.

It sometimes feels a bit tragic to cook thin and tender haricots verts in a thick, creamy sauce. But the holidays are about indulging and spreading joy. So if friends and family ask for this favorite comfort food, we’re more than happy to oblige. Besides, it’s hard to say no to anything topped with fresh Parmesan. (We prefer to keep this recipe simple, but you can always add fried onions to please the onion lovers at the table!)


  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 pound (455g) haricots verts or small green beans, trimmed and cut into 2-inch (5-cm) pieces
  • 2 ounces (55g) cream cheese
  • ½ cup (50g) freshly grated Parmesan, plus more for serving
  • ¾ cup (180ml) milk
  • ½ teaspoon kosher or sea salt
  • ¼ cup (23g) toasted sliced almonds



  1. In a large pan, heat the oil over medium heat. Add the onion and cook until soft and lightly browned.
  2. Add the haricots verts and cook until they turn a bright green color, 2 to 3 minutes.
  3. While stirring, add the cream cheese, Parmesan, milk, and salt. Cook until the cream cheese melts completely and the beans are tender, about 5 minutes. Serve warm, topped with extra Parmesan and the almonds.