Green Beans and Shallots

This is a very simple side dish, that has lots of flavor. I like to serve it in the fall in winter because it seems light and fresh and still well-balanced with creamy sides. I made it up all on my own ;-)
- Ready In:
- 30mins
- Serves:
- Units:
8
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ingredients
- 6 bulbs shallots
- 1⁄4 cup olive oil
- kosher salt
- 6 cups green beans
directions
- Peel and slice the shallots thinly.
- Heat a sauce pan over medium heat and put the olive oil and shallots in the pan.
- Saute the shallots until caramelized, maybe 20 minutes.
- You can prepare this far ahead of time.
- Take the stems off the beans but otherwise leave whole.
- Steam them briefly until just tender but still crisp.
- Toss the beans with the shallots and oil and season with salt and serve.
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RECIPE MADE WITH LOVE BY
@Gay Gilmore
Contributor
@Gay Gilmore
Contributor
"This is a very simple side dish, that has lots of flavor. I like to serve it in the fall in winter because it seems light and fresh and still well-balanced with creamy sides. I made it up all on my own ;-)"
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I just had this as a side dish for dinner. I can still taste it. Yummy! I did add some butter to the olive oil. I made it with Bacon Wrapped Chicken #79944. All three of us loved this and the flavors went so well together we were in heaven! My husband loved this recipe I will be making it a lot. Thank you for posting.1Reply
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WOW, who knew there was a recipe. Thanks for posting it! I make this all the time and just discovered the beauty of using shallots vs. garlic and green onion. A far superior taste. This is a fantastic recipe. I prefer using fresh haricots to frozen green beans. The frozen seem to turn out waterlogged. Once in a while I throw in fresh or canned diced tomatoes.1Reply
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Green Beans and Shallots was my mother's favourite way to serve fresh beans from her garden, and I am glad she did, for it gave me a taste for good things. Sometimes we would enjoy these beans with pearl onions, sometimes with cooked mushrooms, sometimes with all three. Whichever way one prefers, I am happy to share. After steaming the green beans, I added them to the shallots and continued to saute in the olive oil. It was a lovely "insaporira" of flavours.Reply
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