String Beans and Caramelized Shallots
This time of year, I serve these string beans on a weeknight with roasted chicken I pick up at the grocery store and boiled fingerling potatoes tossed with olive oil, apple cider vinegar, salt, and pepper. Like French fries, it’s always good to toss an extra pinch of salt on the beans right before serving.
1 lb haricots verts (string green beans), stems removed
2 tablespoons olive oil
1 tablespoon butter
2 large shallots, chopped (approx 1 cup)
1/2 tsp Kosher salt
Freshly ground pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
2 large shallots, chopped (approx 1 cup)
1/2 tsp Kosher salt
Freshly ground pepper, to taste
Blanch the string beans in a large pot of boiling water 1-2 minutes (3-4 minutes if your beans are fairly thick) Drain immediately and spray them with cold water to stop them from cooking any further.
Heat the oil and butter in a large sauté pan and sauté the shallots on medium heat for 10-15 minutes, tossing occasionally, until translucent and golden. If your shallots seem to be browning too quickly, turn your heat down a bit.
When the shallots are done, add your drained green beans to the pan, along with the salt and pepper. Heat only until the beans are hot.
Don’t even bother with forks and knives. Eat these with your fingers!
Heat the oil and butter in a large sauté pan and sauté the shallots on medium heat for 10-15 minutes, tossing occasionally, until translucent and golden. If your shallots seem to be browning too quickly, turn your heat down a bit.
When the shallots are done, add your drained green beans to the pan, along with the salt and pepper. Heat only until the beans are hot.
Don’t even bother with forks and knives. Eat these with your fingers!
YIELD: enough for a family of 5
Carrie, truly awesome writing today, about a place where so many of us have been. By the way, girl, sounds as if you need a yard or so of organic compost to dump on your dirt. Couple years of doing that every fall or spring (fall is optimal) and your clay dirt will be more like real dirt. xo
Mrs. Ditter, Thank you my friend for the thumbs up as well as advice direct from the "reluctant gardener." Much appreciated…..
I love this recipe so much! I love the shallots with the green beans combo. Delicious!
Carrie that recipe has me salivating! I think I'll make it tomorrow with the roasted chicken and the boiled fingerling potatoes. Let you know how it turns out!