Green Beans with Crisp Shallots, Chile, and Mint
- 1 1/2 lb green beans, trimmed
- 2/3 cup vegetable oil
- 6 oz shallots (5 medium), thinly sliced crosswise and separated into rings
- 1 small fresh Thai or serrano chile (2 1/4 inches long; preferably red), thinly sliced crosswise
- 1/2 teaspoon salt
- 1/2 cup chopped fresh mint
- Cook beans in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes.
- Drain beans in a colander.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then fry shallots in 3 batches, stirring frequently, until golden brown, 3 to 5 minutes per batch (watch carefully; shallots burn easily).
- Transfer shallots quickly as browned with a slotted spoon to paper towels to drain.
- (Shallots will become crisp as they cool.)
- Discard all but about 1 tablespoon oil from skillet, then cook chile over moderate heat, stirring, until softened, about 2 minutes.
- Add beans and salt and toss with tongs until heated through.
- Remove from heat and add fried shallots and mint, tossing to combine.
green beans, vegetable oil, shallots, fresh thai, salt, fresh mint
Taken from www.epicurious.com/recipes/food/views/green-beans-with-crisp-shallots-chile-and-mint-108507 (may not work)