Green Beans With Shallots
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoons good olive oil
- 3 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 the beans immediately and immerse them in a bowl of ice water.
- Heat the butter and oil in a very large saute pan (12" diameter) and saute the shallots on medium heat for 5 to 10 minutes until lightly browned. Toss them occasionally.
- 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.
- Note: The above 1 1/2 minutes of suggested cooking time is for actual French string beans. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender. I would also suggest drying the beans on paper towels to make sure they're as dry as possible before adding them to the shallots.
string beans, kosher salt, unsalted butter, olive oil, shallots, freshly ground black pepper
Taken from www.epicurious.com/recipes/member/views/green-beans-with-shallots-50012298 (may not work)