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Sautéed French Green Beans

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American, French
Servings 6 Servings
Calories 173 kcal


  • 1 Lb French green beans (haricot verts) trimmed
  • 1/2 cup walnuts chopped
  • 1/4 cup extra virgin olive oil divided
  • 2 anchovy filets
  • 2 tbsp. finely chopped herbs such as dill, tarragon, chives, parsley, or chervil
  • 1 tbsp. red wine vinegar
  • 1 tbsp. capers drained, chopped
  • 1 tsp. dijon mustard
  • 1 tsp. whole grain mustard
  • 1 pinch granulated sugar
  • 1/2 tsp. kosher salt
  • 2 large scallions cut into 1" pieces


  • Heat a large skillet over medium heat, then add chopped walnuts. Cook until fragrant, about 1-2 minutes, stirring often so they don't burn. Transfer to a bowl and set aside. Add 2 Tbsp olive oil to the skillet, then add anchovies. Use a wooden spoon or spatula to carefully press into and break apart the filets. Be careful, oil may splatter. Cook until the anchovies are melted and broken down, then pour into a mixing bowl.
  • Make the vinaigrette. To the bowl with the anchovy oil, add chopped herbs, vinegar, capers, Dijon, whole grain mustard, and sugar. Whisk to combine, then set aside.
  • Cook the French green beans. Add remaining 2 Tbsp olive oil to the skillet, then heat over medium-high heat. When hot, add trimmed green beans and cook, stirring often, until blistered (not burnt!), about 5-7 minutes. Green beans should still have a slight crunch to them. Season with kosher salt.
  • Add the vinaigrette. Pour the anchovy vinaigrette into the skillet along with the sliced scallions, then toss to combine. Transfer cooked green beans to a large serving bowl. Top with toasted walnuts, then serve immediately or at room temperature.
Keyword green beans, Green Onions, Walnut