Why Are They Called French Cut Green Beans? The History Behind This Classic Prep Technique

Green beans are a delicious and nutritious vegetable that can be prepared in many different ways. While some people enjoy green beans raw with a dip, most recipes call for cooked green beans as a side dish or ingredient in casseroles soups and more. When it comes to prepping green beans, there are two main cutting techniques – the standard straight cut or the thinner “French” cut. But why are sliced green beans referred to as French cut? The history behind this classic culinary term is actually quite fascinating.

A Brief History of Green Beans

Green beans, also known as string beans or snap beans, originate from Central and South America. The edible pods have been cultivated as far back as 7,000 BC Spanish and Portuguese explorers introduced the legume to Europe and Africa in the 15th and 16th centuries, and by the 19th century the slim pods became common in France as haricot verts Hence, they earned the moniker “French” beans, even though the vegetable’s origins are in the Americas.

What is the French Cut?

When green beans are prepared “French style”, the whole bean is sliced lengthwise into thin strips or a julienne cut. This elongated slicewise technique contrasts with the standard way of cutting green beans into bite-size pieces or rounds. The French cut results in slender green beans that cook quicker and have more surface area to absorb flavors. It also gives the beans an elegant, refined appearance.

How Did the French Cut Get Its Name?

Since green beans were so popular in French cuisine by the 1800s, the fancy julienne slicing technique became associated with French style cooking. Using fresh haricot vert beans, French chefs would carefully slice the veggies into delicate slivers to serve in upscale restaurants. This labor-intensive cutting method was considered very refined and exemplified French culinary finesse. The name “French cut green beans” stuck, even though many other cuisines also use this style of slicing green beans.

French Cuisine and Culture

To understand how the French cut got its moniker, it helps to look at French cuisine as a whole. France is renowned for its culinary arts, elegant dining culture and technique-driven food preparation. Attention to detail, fine presentation and using high quality ingredients are hallmarks of French cooking. Dishes like filet mignon, soufflés, pastries and pâté require skill and care. So the dainty, graceful French cut green beans align well with the food styling principles of French cuisine.

How to Do the French Cut at Home

If you want to experience the taste and texture benefits of French cut green beans, it’s easy to do this slicing technique in your own kitchen with just a knife and cutting board:

• Rinse and trim the ends off fresh green beans. Leave beans whole.
• Line up 3-4 beans and slice lengthwise into thin strips, being careful not to cut all the way through.
• Rotate the beans 90 degrees and slice again lengthwise into thin strips.
• Continue slicing beans into strips, working in small batches for control.
• Once all beans are julienned, cook them in boiling water just until tender-crisp.
• Sauté in olive oil or butter for added flavor. Season and serve.

The French cut can also be done quickly with a mandoline slicer on the julienne setting or using the slicer blade of a food processor. While it takes more time than chopping beans, the end result is an elegant vegetable perfect for upscale side dishes.

The Appeal of French Cut Green Beans

So why bother with the extra effort to French cut green beans? There are a few advantages to this classic prep technique:

• Thinner beans cook faster while still retaining a crisp texture.
• More surface area allows more sauce or seasoning flavors to adhere.
• Visually appealing for gourmet presentation. Fun alternative to plain rounds.
• Pleasant consistency – tender yet still with a subtle crunch.
• Allows creative slicing into bias cuts or wavy shapes.
• Makes green beans seem delicate and elevated.

Beyond the aesthetic appeal, the taste and mouthfeel of French cut green beans make them a great choice for recipes like garlic green beans, sesame green beans or green beans amandine. The thin shape gives the beans a satisfying crunch.

French Cut vs Regular Cut Green Beans

Both standard and French cut green beans have their merits in the kitchen. Regular cut green beans involve simply snipping off the stem ends then cutting the beans into 1-2 inch pieces. This is a fast and easy way to prep green beans for weeknight meals or casseroles. The chunks nicely soak up flavors and retain their shape well when cooked.

However, for more upscale recipes, the slender French cut style offers some bonuses:

French Cut

• Elegant, refined appearance
• More surface area for browning and sauce adherence
• Cooks faster while keeping a crunchy texture
• Fun change from regular green bean prep
• Requires more knife skills

Regular Cut

• Quick and simple prep
• Beans hold shape well during cooking
• Easy for kids to eat
• Works well in stewed and roasted dishes

French Cut Beans Beyond Green Beans

While French cut green beans may be the most well known, this technique can also be used on other long veggies. Wax beans, snap peas and asparagus all work well sliced into thin lengthwise strips. The French cut can make boring old carrots more exciting by cutting them into julienne sticks. Get creative with julienned zucchini, yellow squash and okra too.

The Takeaway

Hopefully this article has helped explain the history behind why sliced green beans are referred to as “French style”. Though green beans originated in the Americas, French cuisine eventually popularized the delicate julienne cutting technique. While the French cut does require more knife skills, the extra effort is worth it for upscale side dishes. The thinner strips cook fast yet retain a signature crunch. So next time you’re prepping green beans, consider channeling your inner French chef and trying the classic French cut. Your dinner guests will appreciate the elegant presentation and texture. Bon appétit!