Les Haricots Beurre


I love to see the haricots beurres(wax beans) in the market!  That means that fresh coco beans are not far behind.  In fact, I saw a handful of French canneberge (cranberry beans) in the supermarket but there wasn’t enough left to do anything with.  When they arrive in the farmers’ market, the first thing I will make is a cassoulet from Castelnaudary in the Midi region.  Can’t wait!


Les haricots beurres are not M. Parret’s favorites but he has never had them like this.  This was an excellent opportunity to illustrate that diversity in cooking styles is a good thing.  I sort of hammered that point home 😀  I think he has changed his mind about these beans 🙂


I found this recipe in the French Saveurs magazine.  This magazine has been a long time favorite of mine when I am in France because they usually cook what is available in the Farmers’ markets; cherry tomatoes, wax beans, new potatoes, juicy garlic.  The imaginative addition of smoked duck breast is brilliant!

Wax Beans with Smoked Duck Breast

1 lb fresh wax beans, washed and ends trimmed

1lb new potatoes, halved or quartered according to size

Salt and pepper

1 tbsp olive oil

1/4 lb smoked, sliced duck breast

2 garlic cloves, thinly sliced

1/2 lb cherry tomatoes, halved

1 handful parsley, chopped

1 tbsp olive oil

Blanch the beans in boiling water for 10 minutes, drain and set aside.

Mix the potatoes with the salt, pepper and olive oil, then roast in a 400 F oven for 10 minutes.  Stir in the cooked beans, then return to the oven for 10 minutes.  Stir in the duck breast and garlic, then return to the oven for 5 minutes.  Stir in the tomatoes, parsley and tablespoon of olive oil, then serve hot or room temperature.




About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, French, Main dishes, Recipes, Vegetables and tagged , , , , , , , , . Bookmark the permalink.

30 Responses to Les Haricots Beurre

  1. Mad Dog says:

    What’s not to like when they come with smoked duck breast. I quite like them anyway, so the duck is like a cherry on top 😉

  2. Ruth says:

    Delicious. I shared with a friend. So pretty too.

  3. Thank you Ruth. I just looked at your photographs and they are lovely!

  4. jmcheney says:

    Time for these lovely beans again, if we see them. Doubt I’ll find a duck breast! You probably have one in the freezer. Enjoying the Tour in Normandy ce matin. J.

  5. jaz says:

    i rarely see fresh wax beans here and i wonder why. m. parret is a real hoot!

  6. Ooh lovely recipe – poor M. Parret, he doesn’t stand a chance! Looking forward to seeing your recipe for the cassoulet too 🙂

  7. Reblogged this on shitrends and commented:

  8. postdot says:

    Reblogged this on PostDot.

  9. Reblogged this on Empires, Cannibals, and Magic Fish Bones and commented:
    Beans and butters. Yes! Add Rosé.

  10. Karen says:

    Oh yum, I would enjoy your bean dish any day of the week but adding the duck breast took it over the top.

  11. So looking forward to the arrival of the Cocos..:)

  12. This is such a beautiful dish!

  13. Very sexy. I too love those beans 👌

  14. Diane says:

    this dish is so lovely. I’ve made haricots verts in a similiar way, but without smoked duck breast or roasted potatoes — both of which sound like brilliant ideas.

  15. Pingback: Haricots Verts À L’Échalote - The Bewitched Baker

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