Green Beans With Crisp Shallots – a delicious recipe with Salt, green beans, olive oil, butter, shallots, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring a stockpot of water to a boil and salt it. Fill a large bowl with cold water and lots of ice cubes and keep a colander handy. To trim the beans, snap or cut off the stem end and any brown spots. Cut them into 2?inch pieces or leave them whole.
2
Add the green beans to the boiling water and cook until they just start to get tender but remain quite crunchy, 3 to 5 minutes depending on the size of the beans. Drain the beans and immediately plunge them into the ice water. Let them sit for a minute to cool thoroughly, then drain them. (You can prepare the beans up to a day before finishing the dish; cover well and refrigerate.)
3
Put the oil and butter in a large skillet over medium?high heat. When the butter melts, add the shallots and cook, stirring once or twice, until they're golden brown and crisp, 5 to 10 minutes. Transfer the shallots to a plate lined with paper towels. Leave the fat in the pan.
4
Add the green beans to the skillet, sprinkle with salt and pepper, and cook, stirring occasionally, until the beans are crisp?tender, 3 to 5 minutes. Taste and adjust the seasoning and serve hot or warm with the shallots on top and almonds sprinkled over if you're using them.
163
kcal
Calories
11
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Salt, 1 1/2 pounds green beans, 1 tablespoon olive oil, 1 tablespoon butter, and more.
Yes, Green Beans With Crisp Shallots falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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