Les Haricots Beurre

Yellow haricot beans

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

You will recognize les haricots beurre by their bright yellow pods, though these turn a pale green when cooked, so do not jump to the conclusion when buying that they are faded and old. Not only does their colour suggest butter but they taste of it too. And as a mangetout variety, the complete pod is eaten.


  • 500 g (1 lb) haricots beurre
  • 60 g (2


Top and tail the beans and peel off any strings, then cut any long pods in half. Cook them by steaming or boiling in salted water for 10 minutes or so until the pods are soft. They take a little longer than haricots verts but retain their crisp texture when cooked. (If you steam them, you may hear them popping as they cook.)

Heat the butter in a frying pan. When the butter is hot