- 8
4.7/5
(3 Votes)
Ingredients
- 2 pounds haricots verts (tiny green beans), trimmed
- 3 tablespoons butter
- 1 tablespoon light brown sugar
- 1 tablespoon olive oil
- 1 pound shallots, halved lengthwise and peeled
- 2 tablespoons red wine vinegar
Preparation
Step 1
1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
3. Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.
You'll also love
-
Seafood Newburg 4.4/5 (7 Votes) -
NaNa Wanda’s Chili with Corn... 4.7/5 (3 Votes)
You'll also love
-
Michigan Salad with Rasberry... 4.6/5 (7 Votes) -
Southwestern Roasted Butternut... 4.5/5 (4 Votes)