Green Beans with Crisp Shallots, Chile, and Mint

1. 1

   Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes.

2. 2

   Drain beans in a colander.

3. 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. 4

   Transfer shallots quickly as browned with a slotted spoon to paper towels to drain.

5. 5

   (Shallots will become crisp as they cool.)

6. 6

   Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes.

7. 7

   Add beans and salt and toss with tongs until heated through.

8. 8

   Remove from heat and add fried shallots and mint, tossing to combine.

* Per serving · 4 servings · Values may vary.