This week I harvested quite a few of the French filet beans or haricot vert variety called Rolande. I grew them from seed from Renee’s Garden, located in Felton, California (  I’ve been happy with all the plants I’ve grown with seed from Renee. These beans have a delicate but definite flavor and don’t need a lot of sauce or other ingredients.

The usual recipe is to cook the beans in boiling water for just a few minutes and serve them with some butter and herbs. I used a spoonful of cashew cream instead of butter and it contrasted nicely with the beans. I decided to accent the beans with chervil, a delicate herb for a delicate bean. Chervil has a mild anise-like flavor and is used fresh as it loses its flavor when cooked. I also grew the herb from seed from Renee’s Garden. It is hard to find in the store. If you can’t get it or grow it, use a small amount of finely chopped parsley and/or tarragon.

I served them with some Tofu Scramble Provence, a strongly-flavored dish. You could also serve them with many other things such as potatoes, a Vegg Salad sandwich, risotto, etc.


  • A handful of green beans, ends clipped, per person
  • 2 teas. roughly chopped chervil, per person (or a mix of finely chopped parsley and/or tarragon)
  • 1 tbsp. cashew cream, per person (CLICK HERE FOR THE RECIPE)
  • Salt and pepper to taste


Bring water to a boil in a sauté pan, about 1-1/2 cups per person. Cook the green beans for 4-6 minutes – al dente not mushy. Drain the beans and put on the serving dish. Use salt and pepper to taste. Spoon the cashew cream over the beans and then garnish with the chervil.

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