The delicate aroma of the shallots gently cooking in butter was intoxicating. This is a simple, yet beautiful way to prepare haricots verts or green beans. The beans are blanched until they are bright green, and then cooled in an ice bath to lock in the color. They are added to sautéed shallots and tossed with the mixture in butter until tender-crisp. Fresh, crisp, fantastic!
Note: If you’re using regular string beans, blanch them for about 3 minutes, until they’re crisp-tender.
STRING BEANS WITH SHALLOTS (Serves 6)
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil2
- 2 large shallots, large-diced
- 1/2 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 sauté pan (12-inch diameter) or large pot and sauté 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.
~ from BarefootContessa.com ~