Green Beans With Shallots, Lemon, and Thyme

KateL's Note:

Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This cookbook is geared to new cooks and non-cooks. Personally, I recommend revising the original 2 tablespoons butter to 1 tablespoon butter and 1 tablespoon olive oil. Note: the purple shallots generally available are "large" shallots, and 2 small shallots equal 1 large shallot, but the large shallot will be stronger. Old French recipes generally refer to small shallots.

• Total Time: 19 mins
• Prep Time: 15 mins
• Cook Time: 4 mins

Ingredients:

Servings: 4

• 1 lb fresh green beans
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 small shallots, minced (1 ounce)
• 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme leaves
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 lemon, juice of

Directions:

1. Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
2. Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
3. Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.).
4. Add lemon juice, toss, and serve.

Reviews

[Nyteglori]

I forgot to add the lemon initially and added it after serving it initially. Hubby liked it better without the lemon.

[billybolo]

very tasty and easy to make.

[Dreamer in Ontario]

I don't care for the limp beans available in grocery stores at this time of year so I tried this with frozen beans. They were delicious! I used 1 large shallot and dried thyme. I'm looking forward to making this again with fresh beans. Made for 123 & 4 Hits Tag.