Green Beans With Shallots, Lemon, and Thyme
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.
- Ready In:
- 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.