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Recipes & Entertaining Ideas

Filtering by Tag: Jaune

Haricot Jaune with Garlic

Marc J. Sievers

For an updated version of haricot vert (green beans in French) with garlic, I chose to use haricot jaune (yellow beans in French) in my super-chic recipe for Haricot Jaune with Garlic.  I think these add just the right amount of sophistication to a classic dish without making it seem “too fussy”.  They also look so appetizing against a white platter covered in fresh green basil and parsley!  This recipe is just as good room temperature as it is right from the stove.  You can easily add your own twist to this dish with lemon zest, orange zest, or other fresh herbs.  Happy creating!

Watch my webisode of From My Kitchen to Yours - Summertime Picnic for a complete tutorial.

Haricot Jaune with Garlic

Ingredients (serves 3 - 4)

  • Haricots Jaunes (French string beans) – 12 ounces, fresh

  • Garlic – 4 cloves, minced

  • Shallots – ⅓ cup, finely minced

  • Parsley – ½ cup, fresh, roughly chopped

  • Basil – ¼ cup, fresh, roughly chopped

  • Butter – 1 tablespoon, unsalted

  • Olive Oil – 2 tablespoons

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked


  1. Start by bringing a large pot of water to a boil. In the meantime, fill a large bowl with ice and cold water.

  2. Once the water comes to a boil, cook the haricot jaune for 3 to 4 minutes. Immediately strain the beans and plunge into the bowl of ice water. This is called “shocking” and will stop the cooking process and allow the beans to retain its vivid yellow color.

  3. Next, in a 12-inch sauté pan, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes.

  4. Add garlic and continue to cook for another minute.

  5. Add the beans, salt and pepper and toss to coat evenly and heat the beans through.

  6. Serve immediately or at room temperature.

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