This recipe comes from Ina Garten’s Barefoot Contessa Family Style. String bean, or green beans, are not something we all particularly enjoy. Haricot Verts are skinny, so less bean, and when cooked with shallots there are delicious. I started making these for the kids when they were in grade school and they gobbled them up. They still frequently find themselves on our weekly menu, as well as for Thanksgiving.
Ingredients
- 1 package, or pound, of French string beans (haricots verts), ends removed
- Kosher salt
- 2 TBL unsalted butter (I use what I have on hand, if salted, then I add less salt)
- 1 TBL good olive oil
- 3 large shallots, large diced (I’m thinking my package of beans is not a pound since I typically use just 2 shallots, but again, you cannot go wrong here)
- ½ tsp freshly ground black pepper
Instructions
- Blanch the string beans in a large pot of boiling water for 2 minutes only.
- Drain immediately and run cold water over them to arrest the cooking
- Put strainer with beans aside
- Heat the butter and oil in a very large sauté pan and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned.
- Add the drained beans to the shallots, season with Kosher salt and the pepper, tossing well.
- Heat only until the beans are hot