Green Beans with Crisp Shallots, Chile, and Mint – a delicious recipe with green beans, vegetable oil, shallots, fresh Thai, salt, fresh mint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes.
2
Drain beans in a colander.
3
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily).
4
Transfer shallots quickly as browned with a slotted spoon to paper towels to drain.
5
(Shallots will become crisp as they cool.)
6
Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes.
7
Add beans and salt and toss with tongs until heated through.
8
Remove from heat and add fried shallots and mint, tossing to combine.
406
kcal
Calories
40
g
Fat
12
g
Carbs
3
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 6 ingredients. The key ingredients include: 1 1/2 lb green beans, trimmed, 2/3 cup vegetable oil, 6 oz shallots (5 medium), thinly sliced crosswise and separated into rings, 1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise, and more.
Yes, Green Beans with Crisp Shallots, Chile, and Mint 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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