Shallot Sauteed Green Beans

1. 1

   Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.

2. 2

   Carefully add the washed and trimmed green beans.

3. 3

   Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.

4. 4

   After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.

5. 5

   Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.

6. 6

   Allow the shallot to cook over medium heat until it becomes slightly translucent.

7. 7

   Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.

8. 8

   Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.