String Beans with Shallots

Name: String Beans with Shallots
Prep time: 25 min
Total time: 40 min
Yield: 12
Ingredients: Kosher salt; pepper; 2 lb. French string beans (haricots verts), trimmed; 1/4 c. unsalted butter (1/2 stick); 2 tbsp. olive oil; 6 large (2 to 3 oz. each) shallots, cut into 1/3-in. chunks

By Ina GartenPublished: Oct 8, 2011

Jump to recipe

Melanie Dunea

Yields:

Prep Time:

25 mins

Total Time:

40 mins

Cal/Serv:

100

It doesn't get any simpler than this. Quick and healthy, this holiday recipe doesn't try to dress up the veggies with fatty or complicated sauces — but still tastes delicious.

Advertisement - Continue Reading Below

Ingredients

Kosher salt
pepper
2 lb.
French string beans (haricots verts), trimmed
1/4 cup
unsalted butter (1/2 stick)
2 Tbsp.
olive oil
6
large (2 to 3 oz. each) shallots, cut into 1/3-in. chunks

Directions

1. Step 1Heat 7- to 8-quart saucepot of salted water to boiling on high. Meanwhile, fill very large bowl with ice and water. Add beans to boiling water; cook 4 minutes. Drain beans and add to ice water. (To make ahead, let beans cool completely; drain well. Transfer beans to resealable plastic bag; refrigerate up to 1 day.)
2. Step 2In same saucepot, heat butter and oil on medium. Add shallots; cook 5 to 10 minutes or until lightly browned, stirring occasionally. Drain beans and add to pot, along with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Cook until beans are heated through, stirring occasionally.