1/1 Photo of Shallot Sauteed Green Beans
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.
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- 1Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
- 2Carefully add the washed and trimmed green beans.
- 3Stir 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.
- 4After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
- 5Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
- 6Allow the shallot to cook over medium heat until it becomes slightly translucent.
- 7Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
- 8Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.
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Nutritional Facts for Shallot Sauteed Green Beans
Serving Size: 1 (137 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 153.0
- Calories from Fat 113
- Total Fat 12.6 g
- Saturated Fat 4.6 g
- Cholesterol 15.2 mg
- Sodium 49.0 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 3.8 g
- Sugars 1.6 g
- Protein 2.3 g