Prep 10 mins
Cook 20 mins
Sautéing the green beans with shallots after blanching make this dish a delicious alternative to just steaming or boiling. Toss in some cooked, crumbled bacon or sauteed mushrooms to add your own flair. Great with mashed potatoes and fried chicken, or add some sesame oil and pair with steamed rice.
- 1 lb green beans, rinsed with stems trimmed off
- 2 shallots, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt and pepper
- Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
- Carefully add the washed and trimmed green beans.
- Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
- After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
- Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
- Allow the shallot to cook over medium heat until it becomes slightly translucent.
- Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
- Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.
This recipe has become a favorite in our house. Although I do cut back on the oil and butter. It is super simple and another way for us to eat fresh veggies. Thanks for sharing!
This recipe was delicious! I halved it as only i eat them. I always say, when the noses are turned up, "More for me!" Made for the Zaar Chef Alphabet Soup tag.