String Beans with Shallots

By annekeeney

Ingredients

• 1 lb. french string beans (haricots verts), ends removed
• Kosher Salt
• 2 T Unsalted Butter
• 1 T good olive oil
• 3 lg. shallots, large-dice
• 1/2 t. freshly ground black pepper

Preparation

Step 1

Blanch the string beans in a large pot of boiling salted water for 11/2 only. Drain immediately and immerse in a bowl of ice water.

Heat the butter and oil in a very large saute pan (12") or large pot and saute the shallots on medium heat for 5-10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 t. salt and the pepper, tossing well. Heat only until the beans are hot

*If you're using regular beans, blanch them for about 3 minutes until they are crisp-tender.