What every professional kitchen needs to know about haricots verts: origin, flavour, preparation and storage.
Haricots verts (四季豆) — also known as fine green beans or French beans, in Indonesia buncis, botanically Phaseolus vulgaris — are thin, slender green beans that cook faster and give a more elegant presentation than coarser green beans.
The name is French, but in the Asian context haricots verts refers to thin green beans that are spot-on in flavour and need minimal preparation.
四季豆haricots vertsfine green beansfine green beansGreen beans originate from Central and South America but have been cultivated worldwide for centuries. The fine varieties were developed in Europe and are now also widely grown in Asia.
In Sichuan cuisine, dry-fried green beans (gan bian sijidou) are an iconic dish: cooked on high heat until blistered and tossed with pork and dried chili.
The flavour is fresh and lightly herbaceous, with a distinct vegetable aroma. Fine haricots verts are softer and sweeter than coarse green beans. At high heat in the wok they develop a light smoky flavour. They pair well with powerful sauces based on garlic, ginger and chili.
In Chinese cuisine, gan bian sijidou — dry-roasted on high heat — is a Sichuan classic. In Indonesian cuisine, buncis is a fixed component of gado-gado — the Indonesian salad with peanut sauce — and of Javanese vegetable dishes. In Vietnamese cuisine, fine beans are used in stir-fried dishes. In Japanese cuisine in tempura and goma-ae (sesame dressing). In Korean cuisine as banchan and in bibimbap.
Store at 4 to 6°C in an airy bag. Haricots verts quickly lose colour with warmth.
Use within 3 to 4 days. Browning is the first sign of ageing.
Blanch in heavily salted water for 2 minutes for optimal colour and texture.
When dry-frying in the wok: use little oil on a very hot wok and keep moving constantly. This lightly chars the beans on the outside without making them limp.
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