April 16, 2013 § 3 Comments
Green beans simply steamed, tossed with a drizzle of olive oil and salt makes an ideal side dish. Or, you may spruce them up a little with caramelized shallots. A perfect accompaniment.
Here is a delicious green bean recipe for you. Once a week a platter of steaming green beans is on our dinner table. Green beans are the only “green” vegetable the young man of the house will eat. As a young girl I loved them too. Green beans are agreeable in texture and the natural nutty flavor makes them particularly kid friendly. My mom called them string beans. Back then I recall an unpleasant fibrous string along the edge of each bean. The varietal we buy in the stores today are stringless. They are available year round, with the peak of the season May through October. To check for freshness make sure they are firm and snap when bent in half. Pick up a pound of green beans and four shallots next time you are at the market and cook this recipe. You will be happy you did.
What you will need:
- I lb. green beans, stems pinched off
- 4 large shallots, peeled and thinly sliced
- 3 tablespoons butter
- sea salt and pepper
Place green beans in a large skillet or large pot and fill with water to cover beans half way. Cover and bring to a roaring boil. Continue boiling for approximate 5 minutes until green beans are tender. I carefully remove one and taste test it. Cook according to your liking. Some like them a little more firm. I prefer them to be tender, yet slightly crisp….al dente. Drain and return to pan. Toss with 1 tablespoon butter until coated.
Meanwhile, in a medium sauce pan, melt 2 tablespoons butter over medium heat and add shallots. Cover and turn heat down to medium low. Cook until golden brown giving the pan a little shake now and then. Cook approximately 15 minutes.
Transfer green beans to a serving dish, top with shallots and a sprinkling of sea salt and pepper.