Green Beans with Shallots

Green Beans with Shallots

Photo by David M.

  • Prep Time


  • Total Time


  • Servings



  • 1

    pound French string beans (haricots verts), ends removed

  • Kosher salt

  • 2

    tablespoons unsalted butter

  • 1

    tablespoon good olive oil

  • 3

    large shallots, large-diced

  • ½

    teaspoon freshly ground black pepper


Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.


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