Prep 15 mins
Cook 4 mins
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.
- 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
- Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
- Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
- 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.).
- Add lemon juice, toss, and serve.
This is a really good recipe for fresh green beans from my garden. The fresh lemon really makes the dish.
I forgot to add the lemon initially and added it after serving it initially. Hubby liked it better without the lemon.
A very quick and delicious way to prepare fresh green beans. Some finely minced red onion was used in place of the shallot. Other than that made as per recipe. Made for ZWT8.