Shell Beans Dressed in Olive Oil with Fresh Thyme

Salade de Haricots à Ecosser

Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

Fresh shell beans abound in autumn and winter months, making an ideal side dish for rich one-pot meals such as Slow Cooked Chicken in Wine and Mushroom Sauce. The first time I bought fresh shell beans in Paris was at Marché Cours de Vincennes, where Mme. Dormoy told me how to prepare the shucked beans as she scooped handfuls of them into a bag. Like all my favorite French recipes, this one was easy and ingredient-focused. A basic bouquet garni and some quality olive oil is all you need to accompany the buttery flavor of these humble yet savory beans.


  • 4 cups (750 grams) shelled beans
  • 1 dried bay leaf
  • 2 garlic cloves, whole
  • 4–5 sprigs of fresh or dried thyme
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper



Place shelled beans in a large pot and cover with water. Add a bay leaf, garlic cloves, thyme, 1 tablespoon olive oil, salt, and pepper. Bring water to a boil and then lower to medium heat and cook 45–60 minutes, until beans are soft and cooked all the way through. Add water as necessary. Once cooked, drain off excess water from the beans and toss in remaining olive oil. Add salt and pepper to taste and serve warm.