Green Beans With Shallots, Lemon, and Thyme

Name: Green Beans With Shallots, Lemon, and Thyme
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by KateL

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.

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READY IN: 19mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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